Wednesday, December 31, 2014

Champagne Frosted Cookies

For me 2014 had its ups and its down.
Can't believe another year has come and gone.
So, here's to 2015!

Now I know I should have posted this recipe much earlier, but the first recipe I tried for these was a disaster. If the first recipe worked, this post would probably have come much earlier. The way I see it is that you can now make these over the weekend and keep the celebration going!

Champagne Frosted Cookies 
1 cup unsalted butter, softened
½ cup natural sugar
2 ¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla

2 cups powdered sugar
¼ cup champagne

1. In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar on medium for 2 minutes. Add salt and vanilla, mix until well incorporated. Add flour and mix on low until well combined.
2. Divide dough in half, flatten each half into a pancake shape and wrap each in plastic wrap. Refrigerate for at least 1 hour.
3. After dough has rested in the fridge, preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Once oven is heated, roll dough out to ¼ inch using a rolling pin and extra flour. Cut dough using cookie cutters. Transfer cut shapes to prepared baking sheets. Bake for 10-12 minutes, or until cookies are slightly golden brown around the edges. Let cool on baking sheets 2 minutes then transfer to wire rack to cool completely.
4. When cookies have cooled completely, prepare frosting. Add powdered sugar to a medium bowl, and slowly whisk in champagne. Decorate cooled cookies with frosting. Let dry. Cookies will keep for several days at room temperature in an airtight container.

Recipe Adapted from Christina Tosi via People
Print Here

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