Pink Champagne Cookies
Many thanks to Carol Irwin and Mary Butsch for discovering, and tweaking, this oh-so pretty and delicious cookie. It’s perfect for Christmas, Valentine’s Day, Mother’s Day or a baby shower.
Preheat oven to 375 F. Line baking sheets with parchment paper.
Reduce champagne in a medium saucepan over high heat until it measures ¾ cup, about 20 minutes. Chill ½ cup reduced champagne; set aside ¼ cup for the icing.
Whisk together flour and baking powder in a bowl; set aside.
Cream sugar, shortening, and food coloring (if desired) in a bowl with a mixer on medium speed. Gradually mix in ½ cup reduced champagne. The shortening will look curdled.
Add four mixture and mix until incorporated into a soft dough.
Scoop cookie dough with a #60 scoop (about 2 tablespoons). Roll cookies in granulated sugar to coat. Transfer to prepared baking sheet and gently flatten with the bottom of a glass or measuring cup dipped in sugar. Bake cookies until edges are set, 12-15 minutes.
For the icing: whisk powdered sugar, the remaining ¼ cup of reduced champagne and a pinch of salt in a bowl until combined. Dip tops of cookies into icing and let stand until icing sets. Decorate cookies with cake sprinkles, decorating sugar, or sugar pearls if desired.
NOTE: One bottle of pink champagne reduces to 1 and ½ cups, enough for the recipe two complete times. We used milk glaze in class.
2 ½ cups pink champagne
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1/3 cup Crisco shortening
Red food coloring
½ cup sugar (for rolling)
2 cups powdered sugar
to you by Amy Tobin
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