For the cookies: 2½ cups pink champagne or sparkling wine 1¼ cups unbleached all-purpose flour 1 teaspoon baking powder 1 cup granulated sugar, divided ⅓ cup vegetable shortening For the icing: 2 cups powdered sugar, sifted Pinch of salt Directions 1.Pour pink champagne into a medium saucepan over high heat. Boil champagne until reduced to ¾ cup, about 15 to 20 minutes. Transfer to a measuring cup; chill until cold. 2.In a large bowl, whisk together flour and baking powder. 3.In a separate large bowl or bowl of a stand mixer, cream ½ cup sugar and shortening until smooth. Add ½ cup of the cold champagne reduction; stir to combine (shortening will be lumpy). Add flour mixture and stir until a very soft dough forms. 4.Heat oven to 375 degrees F. Line two baking sheets with parchment paper. Scoop dough into 1-inch balls, rolling each ball of dough in remaining sugar before transferring to prepared baking sheet. 5.Lightly press down dough with fingers or the back of a measuring cup dipped in sugar. Bake 12 to 15 minutes until edges are just set. Cool 2 minutes on baking sheets, then transfer to a cooling rack to cool completely. 6.Meanwhile, make the icing: Whisk together powdered sugar with remaining ¼ cup cold champagne reduction and pinch of salt. Dip cooled cookies in icing, letting excess drip off. Let icing set for a couple of minutes, then sprinkle with pearl sugar or sprinkles. Let icing set completely before serving.
Posted on: Wed, 19 Nov 2014 21:09:42 +0000
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