CHAMPAGNE COOKIES
My favorite cookie is the champagne cookie that you can get at an Italian bakery. After trying a few different recipes and adjusting them, I liked this one a lot. This is such a fun cookie. Great for New Year's Eve! They are wonderful with a glass of champagne.
Provided by Glitter candy
Categories World Cuisine Recipes European Italian
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the sprinkles in a shallow bowl.
- Beat the shortening and sugar in a bowl with an electric mixer until the mixture is light and creamy. Pour in the champagne, and mix for about 1 minute on low speed. Mixture will be lumpy. Mix in the baking powder, and stir in flour to make a smooth dough. Stir in red food coloring by drops until the mixture is desired shade of pink.
- Pinch off about 1 rounded tablespoon of dough, roll into a ball, and dip the ball into the sprinkles, covering the top. Place the ball onto a baking sheet with the sprinkles up, and repeat with the rest of the dough. Use the bottom of a glass to press the cookies flat.
- Bake in the preheated oven until the edges of the cookies are very lightly browned and the cookies are crisp, 12 to 14 minutes. Let cool 1 minute on baking sheet before removing to a rack to finish cooling.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 15.7 g, Fat 4.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 33.6 mg, Sugar 9.1 g
CHAMPAGNE COOKIES
Make and share this Champagne Cookies recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 21m
Yield 72 cookies
Number Of Ingredients 7
Steps:
- Adjust rack to lower third of oven; preheat oven to 375°.
- Unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon-coated baking sheets to apply a very thin film of fat.
- In the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds.
- Beat in the sugar until fluffy.
- Beat in the whole egg, blending thoroughly, then add the egg white.
- Using a rubber spatula, scrape down the sides of the bowl.
- Reduce speed and add the flavorings, then the flour, combining thoroughly.
- Using a 16-inch pastry bag fitted with a 1/4-inch plain decorating tip (such as Ateco 2), pipe strings about 1/4-inch wide, 3-inches long, and at least 1 1/2-inches apart over the baking sheets.
- Bake one sheet at a time for about 5-6 minutes, or just until edges and bottoms are light golden brown.
- Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool.
- If the cookies become difficult to remove, return the baking sheet to the oven a few seconds until they soften.
- Stack the cookies in an airtight metal container and store at room temperature for up to 1 week.
NEW YEAR'S EVE CHAMPAGNE COOKIES RECIPE BY TASTY
Here's what you need: champagne, heavy cream, white chocolate chips, unsalted butter, powdered sugar, vanilla extract, all purpose flour, kosher salt, walnuts, heavy cream, semisweet chocolate chips, edible gold dust
Provided by Betsy Carter
Categories Desserts
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Make the cookies: In a small saucepan, bring the champagne to a boil and reduce by half, about 5 minutes.
- In a liquid measuring cup or microwave-safe bowl, microwave the heavy cream until boiling.
- Pour the hot heavy cream and half of the heated champagne over the white chocolate chips in a heatproof bowl and let rest for 1 minute. Whisk until smooth. Add 4 tbsp of unsalted butter and whisk until melted and well combined. Cover and chill in the refrigerator for 2 hours.
- In a large bowl, cream the remaining cup of unsalted butter and the powdered sugar with an electric hand mixer until fluffy. Add the vanilla and beat to combine.
- Add the flour, 1 cup at a time, and beat until just incorporated. To the last addition, add the salt.
- Add the walnuts and beat to incorporate. Using your hands, press the dough together in a ball and wrap in plastic wrap. Refrigerate the dough at least 30 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- Use a 2 tablespoon (1 ounce) scoop to scoop balls of cookie dough onto the prepared baking sheet. Pat each ball into a disc in your palm and fill with 1 teaspoon of the white chocolate ganache. Fold the edges in to completely cover the ganache and roll back into a ball. Once all of the cookies are filled, refrigerate for 15 minutes.
- Bake the cookies for 15 minutes, until set and not too browned. Let cool.
- Make the glaze: Microwave the heavy cream until boiling.
- Pour the hot heavy cream and the remaining reduced champagne over the semisweet chocolate chips in a heatproof bowl and whisk until smooth.
- Dip the cooled cookies in the chocolate ganache and sprinkle with edible gold dust.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 5 grams, Sugar 15 grams
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