Cookies with sweet dipping sauce

Ingredients:

Cookie

• 110 g unsalted butter at room temperature
• 1/3 cup granulated sugar
• 1 large egg yolk
• 0.5 tsp vanilla extract
• 1/4 tsp almond extract
• 1.5 cups premium flour + extra for dusting
• 1 tbsp cornstarch
• 1/4 teaspoon coarse salt

Deep

• 220 g of cream cheese at room temperature
• 220 g frozen whipped topping, thawed
• 1 cup powdered sugar
• 60 g unsalted butter at room temperature
• 1 tsp cake batter flavoring
• 1/4 cup multi-colored sprinkles, plus extra for garnish

Preparation:

1. Preheat oven to 175°C. Line 2 baking sheets with parchment paper and set aside.
2. Using a mixer, beat the butter and sugar. Add the egg yolk and extracts and beat until smooth. In a separate bowl, combine the flour, cornstarch, and salt. Add to the dough and knead until smooth. Form the dough into a disk.
3. Roll out the dough on a lightly floured surface to a thickness of 0.3 cm. Cut the dough into strips measuring 8 x 1 cm. Place the dough sticks on the prepared baking sheets, spacing them 2.5 cm apart.
4. Place the baking sheets in the freezer for 15 minutes. This will help prevent the cookies from spreading in the oven..
5. Bake until golden brown around the edges, 8–10 minutes. Transfer to a wire rack and let cool.
6. Meanwhile, prepare the dip.In a large bowl, beat the cream cheese, whipped topping, powdered sugar, butter, and flavoring together until smooth. Add sprinkles. If desired, top with sprinkles. Serve with cookies.