German Spritz Cookies (Spritzgebäck)

Prepare the dough by adding together all ingredients (best if they're all at room temperature), and then kneading until you achieve a smooth, firm dough. Cover airtight and allow to rest at room temperature for one hour. In the meantime, preheat your oven to 355° Fahrenheit (180° Celsius)
1000 g all-purpose flour
500 g sugar
500 g butter
16 g baking powder
4 tsp pure vanilla extract
2 egg
2 egg yolk
2 tsp sea salt
Gradually press cookie shapes of your choice through a spritz cookie press onto a cookie baking sheet covered with parchment paper.
Bake in your hot oven on the second rack from bottom for 10 to 15 minutes, or until just starting to turn golden. Carefully transfer to a cooling rack after baking.
Once cool, melt together the chocolate and oil in a double boiler. I use a stainless steel bowl sitting in a pot filled with some water.
400 g semi-sweet chocolate chips
4 Tbsp vegetable oil
Dip the cookies and transfer back to the baking sheet. Feel free to sprinkle with some dry-roasted, crushed almond slices, or chopped hazelnuts or other nuts.
100 g sliced almonds
Once dry, store in an airtight container for up to 3 weeks (if they last you that long!).