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| 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."
Ingredients :
- 1/2 cup multicolored candy sprinkles
- 1/2 cup shortening
- 1 cup white sugar
- 1 cup champagne
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 drops red food coloring, or as needed
Instructions :
| Prep : 28M | Cook : 30M | Ready in : 50M |
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- 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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