Chocolate Dipped Viennese Butter Cookies

Ingredients
80 grams icing sugar
270 grams butter
220 grams flour
75 grams corn flour (not corn starch or corn meal)
2 tsp vanilla
300 grams milk chocolate

*you'll need a piping tool fitted with 1.5-2 cm nozzle, a coupler, and a filling bag. The whole thing costs about $2.

In a bowl using a handmixer cream together the butter and sugar. Add in the 2 types of flour and mix until integrated. Add in the vanilla and transfer the batter into a piping bag set up with nozzle.

Pipe out onto a piece of parchment paper, and stick in an oven preheated to 170C for 15 mins or until golden brown. Remove, and allow to cool.

Wilde Oscar says: The cookies should have expanded to a good width. Thickness will depend on the type of nozzle you use. If they're too thin, the cookies'll be fragile and break when dipped in chocolate.

Use a double boiler (or if desperate, a microwave) to melt the chocolate. Let it cool a bit once melted, and dip cookies so that between a third and a half are coated. Remove and allow to cool.