Chocolate Spritz Cookies

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Ingredients

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1. Beat the butter and sugar together for 3-4 minutes on medium-high speed.

2. Add vanilla and egg, beat to combine.

3. Sift in the flour, salt and cocoa powder.

4. Mix to incorporate.

5. Gather the dough into a ball and refrigerate for 20 minutes or up to 5 days.

6. Preheat oven to 375 F (190 C or 165 C with a fan).

7. Fill a cookie press (I use OXO) with dough and pipe cookies onto a cookie sheet (not lined with parchment paper or baking mat).

8. Bake for about 8 minutes.

9. Let the cookies cool for 3 minutes, then carefully transfer to a cooling rack to cool down completely.

10. Dip in chocolate and top with sprinkles (optional).

11. Store in an air tight container for up to 1 month.