• In a stand mixer fitted with the paddle, beat butter, powdered sugar, and granulated sugar on medium-high for 2–3 minutes until light and fluffy. Scrape the bowl halfway through.
  1 cup unsalted butter, ½ cup powdered sugar, ¼ cup granulated sugar
• Mix in vanilla bean paste, almond extract, egg yolk, and milk powder until smooth and creamy.
  2 tsp vanilla bean paste, ¼ tsp almond extract, 1 large egg yolk, 2 Tbsp milk powder
• Sift together flour, cornstarch, and salt. Add to the butter mixture, mix on low just until combined.
  2 cups + 1 Tablespoon all-purpose flour, 1 tbsp cornstarch, ¼ tsp salt
• The dough should be soft and pipeable, not stiff or crumbly. Add heavy cream ½ tablespoon at a time until the consistency resembles thick frosting that holds a swirl. (I didn't have to add any)
  1 tbsp heavy cream or whole milk
• Transfer dough to a piping bag fitted with a large open-star tip (Ateco #827 or Wilton 1M). Pipe rosettes, S-shapes, or rings about 1 ½–2 inches wide.
• Refrigerate the piped cookies on the tray for 20-30 minutes. This keeps the definition sharp.
• While the cookies are chilling, preheat the oven to 325°F. Line 2 large baking sheets with parchment paper.
• Bake on the center rack for 10-11 minutes, until edges are lightly golden but centers remain pale. Rotate halfway for even color.
• Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Dip (Optional)

• If you decide to dip these in chocolate, wait until they are completely cooled. Then dip half a cookie in a bowl of melted chocolate. (Milk, Dark, or White Chocolate). Place them on a parchment lined baking sheet, and top with sprinkles of sea salt like I did here.