▢ 1 cup unsalted butter room temperature
▢ 1 cup granulated sugar
▢ 3 large egg yolks room temperature
▢ 1 tablespoon vanilla extract
▢ 3 cups all-purpose flour
▢ ½ teaspoon salt
▢ 2 cups white chocolate melting wafers
▢ 2 tablespoons nonpareils sprinkles
In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.
Add the egg yolks and vanilla and mix for 30 seconds.
Add the flour and salt and mix for an additional 30 seconds, scraping down the sides as needed to make sure everything is fully incorporated.
Divide the dough in half and shape into two 2-inch diameter logs about 1 foot long each and roll up in parchment paper and chill for 1 hour.
Remove from the refrigerator, preheat the oven to 375°F, and line a baking sheet with parchment paper.
Unroll the dough and slice into even ½ inch thick slices and place the cookies on the prepared baking sheet about 1 inch apart and bake for 10 to 12 minutes until the edges are just turning golden brown.
Transfer to a wire rack to cool completely.
Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.
Dip half of each cookie in the chocolate and place on parchment or wax paper to set.
Add sprinkles to the chocolate before it hardens.