Since tomorrow is New Year’s Eve, it seems fitting to make a cookie that could rise to the occasion. Champagne cookies are pretty, festive and made with a little bubbly, so you have an excuse to open one bottle early.
These cookies are a little cakey, a little crisp, not too sweet and as cute as they can be, not to mention totally addictive.
Pink Champagne Cookies
Makes about 2 dozen cookies
- 1/4 cup shortening
- ¼ cup butter
- 1 1/4 cups sugar
- 1 cup sweet champagne
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 drops red food coloring, or as needed
- multicolored candy sprinkles
Preheat oven to 375. Line a baking sheet or two with parchment paper.
In a mixer bowl, cream the shortening, butter and sugar until light and fluffy. Add the champagne, and mix for about 1 minute on low speed. Mixture will be lumpy.
Sift together the flour and baking powder; and add to the creamed mixture. Stir in drops of red food until the mixture is desired shade of pink.
Using a tablespoon or a cookie scoop measure place dough on parchment lined cookie sheet, leaving an inch or so between each because they will spread. Sprinkle sprinkles on each.
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 cookies cool completely before moving them to a serving platter or container.