Champagne Cookies Recipes

NEW YEAR'S RESOLUTION COOKIES

Steps:

• For the sugar cookie dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and egg in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat, stopping to scrape down the sides of the bowl as needed, until the mixture is slightly creamy, 2 to 3 minutes.
• Reduce the speed to low, then slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions; increase the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium high and beat until the dough is very smooth, about 5 minutes.
• Turn the dough out of the bowl and bring it together. Shape into a square and wrap in plastic wrap. Refrigerate the dough for at least 2 hours and up to overnight.
• To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Generously dust a work surface with flour, then roll the dough out into a square just slightly thicker than 1/8 inch. Use a 4-inch champagne flute cookie cutter to cut out 30 cookies, re-rolling the dough scraps as needed. Divide the champagne flutes between the baking sheets. Refrigerate the cookies on the baking sheets until chilled, about 30 minutes.
• On 10 of the cookies, cut a 1/2-by-1 1/2-inch rectangle out of the top half (the bowl part, not the stem) of the champagne flutes with a sharp paring knife.
• Bake, rotating the baking sheets from front to back and top to bottom about halfway through baking, until the cookies are golden brown around the edges in spots, 15 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
• For the royal icing and decorations: Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat with an electric mixer on medium-high speed, adding up to 1 tablespoon more water if needed, until the icing forms thick and glossy peaks, about 2 minutes. Fit 2 pastry bags with 1/16-inch round tips and fill one with half of the white royal icing.
• Stir in drops of the gold gel food coloring to the remaining royal icing until you achieve a nice golden hue. Thin the icing with water, 1/2 teaspoon at a time, until the consistency of honey; if you drizzle a little bit of the icing back into the bowl, it should smooth out and sink back into the icing within 8 to 10 seconds. Scoop the gold icing into the second prepared pastry bag.
• Cut a sheet of parchment into 10 small strips, each about 2 inches by 1/2 inch. Write New Year's reflections on one side of each strip with a fine-tip pen.
• Place the 20 cookies without cut-outs on a work surface covered with parchment. Pipe white royal icing around the outer edge of each cookie, following the pattern of the champagne flutes. Fill in the bottom of the stems with white icing and fill the top 1/4 inch of each champagne flute with white icing. Fill the remainder of each champagne flute with the gold royal icing. Pipe 3 small white dots (to mimic bubbles) on the top right or left corner of the gold icing. Allow the cookies to dry completely, 3 to 4 hours.
• Once the icing is set and completely dry, use the black food color marker to write "Pop Me Open!" on the gold portion of 10 of the cookies; set aside.
• Turn the remaining 10 decorated cookies over so the decorated sides are facing down. Pipe white royal icing around the outer edge of each cookie. Place a cookie with a hollow center on top of each iced cookie, making sure the cookie bottoms align as closely as possible. Fill the hollow centers with white and gold decorative sprinkles. Pipe white royal icing around the outer edges of the hollow cookies. Roll the New Year's reflection notes so the ink side is on the inside and will not touch the cookies. Insert a rolled note into each hollow center and top with the reserved decorated cookies decorated-side up, making sure the cookie bottoms align as closely as possible. (You want to be able to stand the cookies up on their stems when you serve them.) Allow the cookies to set completely, 2 to 3 hours.
• To serve, fill a small decorated rimmed tray with a thick layer of white sanding sugar. Arrange the cookies so they are standing up in the sugar. Serve immediately.

NEW YEAR'S EVE CHAMPAGNE COOKIES RECIPE BY TASTY

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!

CHAMPAGNE COOKIES

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.