Pink Champagne New Year's Eve Cookies

By mitzzy

A tiny bottle of champagne is all you need for these elegant cookies. These are tiny butter cookies, slicked up with a glaze that lends them sudden sophistication. Make tons of these and wrap them in pretty cello bags as a take-away gift at a wedding or take them as a hostess gift to a New Year’s Day brunch. If you prefer, you can use pink grapefruit juice in the glaze, instead of the alcohol.

Ingredients

• Dough
• 1/2 cup plus 2 tablespoons unsalted butter
• 1/2 cup fine sugar
• 1 egg
• tiniest pinch salt
• 2 cups all-purpose flour
• Pink Champagne Glaze
• 2 cups confectioners sugar
• 2-5 tablespoons, or as required, champagne or sparking wine, to make thick glaze

Details

Servings 70

Preparation

Step 1

To make a finer sanding sugar, pulverize about 1/2 cup regular sugar in a food processor for 1 minute.

Preheat the oven to 350 F. Stack two large baking sheets together and line the top one with parchment paper. Set aside.

In a food processor, pulse the butter and sugar together to make a crumbly mixture, and then process longer, to make a creamed, pasty mixture, a couple of minutes. Add in the egg and blend well and then the flour. Blend a minute or two until it clumps but does not hold together.


Turn the dough out onto a lightly floured board. Press together to make a smooth dough. Divide in half. Roll each half out about 1/8 th inch thin. Cut in little discs about 1 1/2 inch (you can make them thicker, or larger but this is a nice size. Cookies should be just a tiny bit bigger than a quarter piece coin).

Place the cookies on the baking sheet and bake until browned around the edges and beginning to colour on the tops, 12-16 minutes.

Cool well. Makes about 70 cookies or so – but really tiny ones

For the glaze, whisk together confectioner’s sugar and champagne to make a spreadable glaze. Spread over cookies, let set.