Mixed Berry Butter Cookies

1. Beat butter and sugar on medium-high speed until smooth, about 2 minutes. Add egg, egg yolk, milk, and vanilla bean paste. Beat until combined, scraping down the bowl as needed.

2. Mix in flour, salt, and cornstarch on low speed. Increase to medium speed and beat until fully combined.

3. Transfer dough to a piping bag fitted with a large star tip (I use Wilton 6B). If the dough is too thick to pipe, microwave it in 15-second intervals until it loosens slightly. Pipe cookies onto a parchment-lined baking sheet at least ½ inch apart.

4. Chill the cookies for 1-2 hours.

5. Before baking, use the back of a ½ tsp measuring spoon to press an indent into the center of each chilled cookie. Add ½ tsp of jam into each indent. (I used strawberry, raspberry, and blueberry for the perfect fresh summer flavors!)

6. Bake at 350F for 8-9 min, until the edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

7. To make the glaze, combine the powdered sugar, vanilla bean paste, and 2 teaspoons of milk. Add additional milk until the glaze reaches your desired consistency. Drizzle over the cooled cookies.

8. Once the glaze hardens (30-60 minutes), the cookies can be stacked and stored in an airtight container.

Recipe: @alessandrabakes

Photography: @alessandrabakes