Spritzbaaken Cookies

Preheat the oven to 375°F (190°C).

Cream together the softened butter and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Beat in the whole eggs and egg yolks one at a time, ensuring each is fully incorporated before adding the next.

Add the vanilla and mix until combined.

Gradually fold in the sifted flour in batches, stirring gently until a smooth, cohesive dough forms.

Transfer the dough to a piping bag fitted with a medium star or ridged nozzle.

Pipe 2-3 inch strips or S-shaped fingers onto ungreased baking sheets, spacing them about 1 inch apart.

Bake for 10-12 minutes until the cookies are light golden brown around the edges.

Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.