Скачать или смотреть Champagne Infused Icing Takes These Cookies To The Next Level

Something fun and a little different for your New Year's Eve party, bridal shower, or any occasion that calls for a champagne celebration! These Champagne Star Cookies are simple buttery sugar cookies topped with a rich champagne infused frosting.

RECIPE: https://sugarspunrun.com/champagne-st...

Ingredients
1 1/2 cups (355ml) your favorite champagne (or sparkling wine)
1 cup unsalted butter softened (226g)
3/4 cup granulated sugar (150g)
1 large egg yolk
1 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour (295g)

Champagne Icing
3 cups powdered sugar (375g)
2 Tablespoons butter melted (salted or unsalted will work)
reduced champagne this is not additional champagne, you will just be using the reduced champagne from above
Sprinkles or colored sugar for decorating

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Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Star-shaped cookie cutters (I used 2” stars) (Affiliate Link):

Instructions
00:00 Introduction
Champagne Reduction
00:37 Begin by preparing your champagne. Pour it into a small saucepan over medium/high heat until simmering and cook until it is reduced to ¼-⅓ cup (60-80ml). This will take some time, possibly 10-15 minutes or so.
01:13 Once reduced, pour into a heatproof container and allow to cool completely while you prepare your cookies.

Cookies
01:37 In a large bowl using an electric mixer, beat butter and sugar until well-creamed.
02:02 Add egg yolk, vanilla extract, and salt and stir well. Be sure to scrape the sides and bottom of the bowl as needed to ensure all ingredients are well-combined.
02:17 With the mixer on low-speed, gradually add flour until it is completely incorporated. Do this slowly and make sure to scrape the sides and bottom of the bowl periodically, this is a dry dough so it will take a bit of stirring to get it to all come together. Don’t over-mix it either, however, or the dough will be sticky and need to be chilled for longer.
02:49 Transfer dough to a clean surface and form it into a 1” (2.5cm) thick disk. Cover with plastic wrap and chill in the refrigerator for at least 15 minutes and up to 5 days¹. Meanwhile, preheat oven to 350F (175C).
03:10 Transfer dough to a clean, lightly floured surface and use a lightly floured rolling pin to roll it out to about ¼” thick (if dough seems sticky, return it to the fridge for longer or dust more flour on it).
03:39 Use a star-shaped cookie cutter to cut out shapes (make as many cuts as you can, then re-group the scraps, re-roll and cut out even more cookies!) and place on a parchment paper lined baking sheet² and bake for 10-12 minutes or until edges are just beginning to turn a light golden brown.
04:26 Allow cookies to cool on baking sheet for 5-10 minutes then transfer to cooling rack to cool completely before covering with icing.

Champagne Icing & Assembly
04:32 Whisk together powdered sugar, melted butter, and 2-3 Tablespoons champagne. Add more champagne as needed until the icing reaches a consistency where it falls in a ribbon from the whisk and holds its shape for several seconds before dissolving back into the bowl. You may not need all of the champagne you have (see note 3 if you don’t have enough champagne).
05:32 Grip a cookie firmly by the base and dip into the champagne icing. Return cookie to cooling rack and decorate immediately with sprinkles. Allow frosting to harden completely before enjoying (this usually takes 1-3 hours).

Notes
¹If you chill the dough longer than an hour it may be a bit difficult to roll. Just let it sit at room temperature for 20 minutes or until it rolls without cracking.
²If you don’t have parchment paper, just bake directly on an ungreased baking sheet
³It’s unlikely you would need more champagne unless you have accidentally over-measured your sugar. However, if you do need more you can either reduce more champagne, or if you just need a small bit more liquid, add un-reduced champagne to reach the proper consistency.
Storing: Store cookies in an airtight container at room temperature for up to one week.

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