Start with butter at room temperature. It should be soft to the touch. This makes the mixing process very easy. Put the butter in your big bowl.

Pour the white sugar over the butter. Use your electric mixer on medium speed. Mix until it looks fluffy and white. This takes about three whole minutes.

Crack one large egg into the bowl. Be careful not to drop any shells. Mix the egg into the butter slowly. The dough will look very creamy now.

Pour in the almond and vanilla extracts. These smell very good in your kitchen. Mix them until they are fully combined. Your dough is almost ready now.

Use a sieve for your white flour. Sift it with the baking powder and salt. This removes any large lumps of flour. Your cookies will be very smooth now.

Turn your mixer to the lowest speed. Add the flour mixture slowly to the bowl. Mix only until the white flour disappears. Do not mix the dough too long.

Put the star tip in your bag. Spoon the thick dough into the bag. Push it down to the metal tip. Make sure there is no trapped air.

Hold the bag at a slight angle. Squeeze the dough onto the parchment paper. Make strips that are three inches long. Make the ends look like pointed leaves.

Put the pan in the hot oven. Bake them at 350 degrees for ten minutes. Watch for the edges to turn gold. Do not let them get dark brown.

Let the cookies sit on the pan. They are very soft when they are hot. Wait five minutes before you move them. Put them on the wire rack now.

Melt the dark chocolate in your bowl. Dip one end of each cool cookie. The chocolate should cover the pointed tip. It looks very professional this way.

Shake the sprinkles over the wet chocolate. They will stick as the chocolate cools down. Let the chocolate set for one hour. Now your cookies are truly finished.