Chocolate Spritz Cookies

Prepare the baking sheet in advance so the dough can be processed quickly later.

The butter should be truly soft so piping will be easier later.

Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife.

If you want especially fine cookies, sift the dry ingredients briefly.

Don't stir too long so the spritz cookies stay tender.

Fold the top of the piping bag over to make filling it cleaner and easier.

They should be just baked through and still appear slightly soft; they will firm up as they cool.

Allow them to cool completely first, otherwise the chocolate coating can turn dull or slip off later.

The bowl should not touch the water and no water must get into the chocolate.

For decorating, use a small piping bag, a spoon or a disposable freezer bag with the corner snipped off.