This cookie comes from Emily Todd. She uses a pastry or plastic bag to squeeze the soft dough into batons. Once baked, the cookies are dipped in melted chocolate and rolled in sprinkles.
Preheat the oven to 350 degrees. Lightly grease a baking sheet. In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the egg and yolk, one at a time. Stir in the vanilla extract.
In a medium bowl, stir together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture until combined. Spoon the dough into a pastry bag fitted with a large rosette or star tip or into a zip-top bag with a 1-inch opening snipped off one corner.
Squeeze the dough into 2-inch logs on the cookie sheet. Bake for 12 minutes, or until just lightly browned. Cool for a few minutes, then transfer to racks to cool completely.
Meanwhile, prepare the chocolate dip. Melt the chocolate and 2 tablespoons of butter in the top of the double boiler (the water should be hot but not boiling) or in the microwave on high, stirring every 20 seconds until smooth. Stir in the milk and remove from the heat.
Dip both ends of the cookies in the chocolate, then immediately into sprinkles and let cool. Makes about 6 dozen batons.