• Preheat the oven to 350 °F (175°C) and line a baking sheet with parchment paper.
• Cream the butter. Dice the butter and add it to a mixing bowl. Ensure your butter is at room temperature. Do not use cold butter. Using a spoon or electric beater, cream the butter until soft and fluffy.
• Mix in the sugar. Add the powdered sugar, almond milk, and vanilla extract. Mix until fully combined. At this point, the batter may look a bit grainy, but it is normal.
• Add the flour. Add the flour and salt and mix again until it forms a smooth dough.
• Fill a piping bag. Transfer the dough to a piping bag fitted with an open star tip. I recommend using a large piping tip such as the Ateco #826. Be aware that since the dough is very thick, you will have trouble piping it if using a small tip.
• Pipe logs on a baking sheet. Pipe the dough into 2-1/4-inch long logs, leaving about 2 inches between each.
• Bake until golden brown. Bake for 16-17 minutes or until the cookies are lightly browned on the sides. Remove from the oven and let them cool for at least 10 minutes before transferring to a cooling rack.

Dip in chocolate

• Melt the chocolate. Add the chocolate chips or chopped dark chocolate to a double boiler and melt the chocolate over low-medium heat. You can also use the microwave to melt the chocolate.
• Dip into the chocolate. Once melted, remove from the heat and dip each spritz cookie on both sides into the dark chocolate. Alternatively, you can only dip one side if you prefer. Transfer the dipped cookies to a baking sheet lined with parchment paper and let them cool until the chocolate is set.
• You can store these cookies in an airtight container at room temperature for up to 7 days.