These are really similar to the cookies I used to get all the time in Italian bakeries / delis growing up in New York. I didn’t have a pastry bag so I simply rolled the dough into very small, even sized balls I would absolutely suggest using a pastry bag or spritz machine to make your cookies. The assembly of these is very simple but it really enhances the experience of the cookie itself so it’s worth taking the extra steps. The cookie is flaky and butter with a good snap but it’s not too brittle.
Italian Butter Cookie
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg and extracts and beat just until incorporated.
Add the flour and salt and mix together until a dough forms, then transfer the dough to a covered bowl and refrigerate for at least 30 minutes.
When you're ready to bake the cookies, preheat the oven to 175°C, line a baking sheet with parchment paper or a silicon baking mat.
Prepare a pastry bag with the piping tip of your choice and fill the bag with the dough, pipe the dough into 5cm long segments, spacing each segment about an inch apart and bake for 13-15 minutes, just until they are light golden brown on the edges.
Cool the cookies completely before moving and decorating. When completely cooled, flip half the cookies over and pipe or spoon a small amount of jam onto the flipped cookies (the "bottoms") then sandwich them with the top halves.
Dip the sandwiched cookies into the melted chocolate, letting the excess chocolate drip off and then coat with sprinkles and allow to set for at least 15 minutes.