Has anyone made some really good Pink Champaign Cookies? I bought some at a nearby Mom and Pop bakery and they were Delish as my Dear Old Mother would say. Lady Bender bakes several hundred cookies a week for our son’s complimentary coffee bar...
Pink Champagne Cookies
2 ½ cups pink champagne
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ sugar
1/3 cup Crisco shortening
Red food coloring
½ cup sugar (for rolling)
2 cups powdered sugar
Preheat oven to 375 F. Line baking sheets with parchment paper.
Reduce champagne in a medium saucepan over high heat until it measures ¾ cup, about 20 minutes. Chill ½ cup reduced champagne; set aside ¼ cup for the icing.
Whisk together flour and baking powder in a bowl; set aside.
Cream sugar, shortening, and food coloring (if desired) in a bowl with a mixer on medium speed. Gradually mix in ½ cup reduced champagne. The shortening will look curdled.
Add flour mixture and mix until incorporated into a soft dough.
Scoop cookie dough with a #60 scoop (about 2 tablespoons). Roll cookies in granulated sugar to coat. Transfer to prepared baking sheet and gently flatten with the bottom of a glass or measuring cup dipped in sugar. Bake cookies until edges are set, 12-15 minutes.
For the icing: whisk powdered sugar, the remaining ¼ cup of reduced champagne and a pinch of salt in a bowl until combined. Dip tops of cookies into icing and let stand until icing sets. Decorate cookies with cake sprinkles, decorating sugar, or sugar pearls if desired.
NOTE: One bottle of pink champagne reduces to 1 and ½ cups, enough for the recipe two complete times.