Light, crisp and super delicious, these Chocolate Dipped Danish Butter Cookies are a decadent family favorite!
Preheat oven to 325 degrees. Line two large baking sheets with parchment paper. Set aside.
In a large bowl, cream butter and confectioners' sugar together until light and fluffy. Add the egg and vanilla and continue to beat until well combined. Slowly add the flour and salt and mix until well combined. Place the dough in a pastry bag that's fitted with a Wilton 1M star tip.
Pipe 3-inch S's onto prepared baking sheets placing them 2 inches apart. Place the trays in the freezer to chill for 15 minutes. Remove from the freezer and bake for 18-20 minutes, rotating the sheets halfway through, until the cookies are lightly browned. Remove from oven to wire racks to cool.
While cookies are cooling make melted chocolate for dipping. Place chocolate chips and shortening in a microwave safe bowl. Microwave in 20 second intervals, stirring in between, until melted and smooth. Dip part of each cookie into the chocolate and transfer to wax paper or parchment paper. Sprinkle with sprinkles when chocolate is warm, if desired. Let chocolate set before serving.