Champagne Sugar Cookies

Champagne Sugar Cookies

I got some left over champagne so I figured I make some cookies. So I decided to modify my favorite sugar cookie recipe, which I’m sure you’ll see me put up one day, by removing the eggs and adding a cup of champagne. Which 1 makes the dough fun to eat (I hate the idea of eating raw eggs) and 2 really yummy cookies.

Now to be noted while making the dough I broke a wine glass which shattered all over the kitchen.  So I had to throw out the dough. Eating glass is not cool people! If you break glass in the kitchen an you had food near the vicinity throw it out, its better safe than sorry. Anyways on wards with the cookies.

Ingredients

  • 6 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 2 cups unsalted butter, (1 lb) in cubes, softened
  • 2 cups sugar
  • 1 cup of champagne
  • 2 teaspoons vanilla extract (or whatever main flavor you want)

*This yields a lot of cookies! About 50 small cookies

Making Dough

  1. In large bowl, sift together flour and salt. Set aside.
  2. Use an electric mixer to cream butter and sugar until fluffy then beat in champagne, it’s not going to mix well but don’t worry adding the flour will help.
  3. Add flour mixture slowly and mix on low speed until thoroughly combined then and in extracts.

Steps to roll dough for cutting out and cooking.

  1. Divide dough in half and remove one half from bowl, roll into a ball, and place on a large piece wax paper
  2. Wrap the sides of wax paper over the ball, then press down with the palm of your hand to make a disc (2″ thick). Finish wrapping the disc and place in fridge. Repeat with 2nd half of dough.
  3. Chill for about 45 minutes.
  4. Preheat your oven to 350 F.
  5. Take a disc out of the fridge and remove wax paper. Place on top of a large piece of parchment paper then add another sheet of parchment paper on top.
  6. Roll dough to about ¼ inch thick
  7. If dough got too soft place in fridge for about 15 minutes and cut your shapes using cookie cutters or and placing directly on cookie pan covered with parchment paper
  8. Bake for 10-12 minutes edges will turn golden.

Enjoy your  Cham-paggin Sugar Cookies.

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