These melt-in-the-mouth German cookies are a must try this Christmas!
If you don't have a star nozzle just use a regular round shaped nozzle to squirt out the cookies. If you don't have a piping bag just place the cookie dough in one corner of a clean zip lock or food grade plastic bag and snip off the end with a pair of scissors. You can widen the size by cutting a bigger hole once you have piped out a cookie or two. 2. It is important that you get the right consistency of the dough. If it is too soft you won't be able to get proper shapes and if too dry, the dough will break while shaping and also result in dry, crumbly cookies. If the dough is too soft, chill it in the fridge for about 15 minutes so that the butter in the dough hardens up a bit. Loosen up the dough with the egg yolk if you find it too dry. 3. If you will be using the same cookie sheet (baking tray) between batches make sure they have been cooled down to room temperature or else while you pipe the cookie shapes onto them, the butter will begin to melt and the cookies will lose shape. Between batches, lightly rinse the baking sheets and wipe dry or chill them in the fridge before using them again.