- 1 cup unsalted butter, softened
- ⅔ cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- ½ cup Bonne Maman Strawberry Preserves
- 10 ounces semisweet chocolate, chopped
- 1 cup of sprinkles
Preheat oven to 350°F and line two baking sheets with parchment paper.
Using the paddle attachment in a standing mixer, beat together the butter and sugar until light, fluffy, and well blended, about 3-5 minutes. Add the egg yolks, vanilla and salt and beat together for another 3 minutes. Turn mixer to low and begin adding the flour a ½ cup at a time until just combined.
Place dough in a piping bag with a medium French star tip. Pipe cookies in 2” lines, spaced 1” apart. Place the baking sheets in the freezer for 5 minutes. Bake for 12-15 minutes until golden brown. Let cool on the sheets for 2 minutes, and then transfer to a wire rack until fully cooled.
Flip half of the cookies over and spread 1 teaspoon of Bonne Maman Strawberry Preserves onto the cookies, then place the second set of cookies overtop to create a sandwich. Place the sheets back in the freezer.
Fill a shallow bowl with sprinkles. Place the chocolate in a heatproof bowl, then place the bowl over a saucepan of simmering water. Continue to stir until melted, smooth and glossy. Remove cookies from the freezer and dip each into the melted chocolate halfway. Let the excess chocolate drip off then roll the cookies in sprinkles. Place the cookies back onto the baking sheet. Once each sheet is done, place back in the freezer for 5 minutes until cookies have set.