• Preheat oven to 350 F. In a large mixing bowl beat the butter, egg yolks and vanilla with a hand mixer until creamy.
• Place a large sieve over the bowl and add the flour, salt and sugar.  Stir the dry ingredients into the butter mixture below.  Use a spoon to mix until the wet and dry ingredients are combined. The mixture will appear dry so add in the milk and mix until the dough is combined and less dry. It will be a little sticky.
• Fill a piping bag with the cookie dough and using a large open star tip (I used a #8B Star Open Tip) pipe 2-3" strips of dough onto the cookies sheet or for the cherry version pipe into small circles.   The dough will expand and spread.
• Bake for 12-14 minutes or until the edges are golden brown. Cool completely before dipping or assembling.

Chocolate Dip

• Add the chocolate and coconut oil to a medium-sized microwavable bowl.  I like to use a mixing up which is taller.  The deeper size of the mixing cup makes it easier for dipping.  
• Microwave for 45 seconds and stir until the chocolate is melted and smooth.
• Dip the end of each cookie into the chocolate and gently shake off the excess chocolate before placing the dipped cookies on a parchment-lined baking sheet to rest.  Sprinkle with sprinkles, if desired, while the chocolate is wet.  Transfer to the fridge to help the chocolate set.