Pink Champagne Cookies


This is my first week celebrating National Cookie Month and Breast Cancer Awareness Month!

This recipe calls for the use of vegetable shortening to make sure the sparkling wine flavor shines through, but I substituted softened, unsalted butter. It slightly mutes the wine's flavor, but I always prefer butter to shortening.

yields about 2 dozen cookies

Ingredients:

  • 2 1/2 c. sparkling rosé wine*

  • 1 1/4 c. all-purpose flour

  • 1 tsp. baking powder

  • pinch of salt

  • 1 c. granulated sugar, divided

  • 1/3 c. shortening or unsalted butter, softened

  • 2 c. powdered sugar

  • food coloring, optional

Directions:

  1. Preheat oven to 375° and line baking sheets with parchment or silpat

  2. Reduce the wine over high heat until it measures 3/4 c. ~ about 20 minutes, set aside 1/4 c. for icing

  3. Whisk together flour, baking powder, and salt

  4. Cream butter with 1/2 c. granulated sugar, may add a drop or two of red or pink food coloring

  5. Add half of the dry ingredients

  6. Gradually add 1/2 c. reduced wine

  7. Add remaining flour mixture and mix until it forms a soft dough

  8. Spoon about 2 tsp. balls of dough and roll in remaining granulated sugar

  9. Transfer to baking sheets and lightly flatten

  10. Bake 12-15 minutes until edges are set, cool on wire racks

  11. For icing, whisk remaining wine with powdered sugar

  12. Dip tops of cookies into icing and allow excess to drip off

  13. Let icing partially set then decorate with sprinkles or dragées as desired

  14. Allow icing to fully set before serving

Find the rest of my pink cookie recipes on my blog page or by clicking the cookie tag.

food photography by Jennifer Heffner Photography

#savor #cookie #recipe #pastrychef #MmmMonday #dcfoodie

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