Pink Champagne Cookies

• Baking & Spices

  • 1 1/4 cups All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 1 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1 Pinch Salt
  • 1/3 cup Vegetable shortening

• Beer, Wine & Liquor

  • 2 1/2 cups Pink champagne or sparkling wine

Found on girlversusdough.com

Ingredients

• 2½ cups pink champagne or sparkling wine
• 1¼ cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 cup granulated sugar, divided
• ⅓ cup vegetable shortening
• 2 cups powdered sugar, sifted
• Pinch of salt

Directions

• Pour pink champagne into a medium saucepan over high heat. Boil champagne until reduced to ¾ cup, about 15 to 20 minutes. Transfer to a measuring cup; chill until cold.
• In a large bowl, whisk together flour and baking powder.
• In a separate large bowl or bowl of a stand mixer, cream ½ cup sugar and shortening until smooth. Add ½ cup of the cold champagne reduction; stir to combine (shortening will be lumpy). Add flour mixture and stir until a very soft dough forms.
• Heat oven to 375 degrees F. Line two baking sheets with parchment paper. Scoop dough into 1-inch balls, rolling each ball of dough in remaining sugar before transferring to prepared baking sheet.
• Lightly press down dough with fingers or the back of a measuring cup dipped in sugar. Bake 12 to 15 minutes until edges are just set. Cool 2 minutes on baking sheets, then transfer to a cooling rack to cool completely.
• Meanwhile, make the icing: Whisk together powdered sugar with remaining ¼ cup cold champagne reduction and pinch of salt. Dip cooled cookies in icing, letting excess drip off. Let icing set for a couple of minutes, then sprinkle with pearl sugar or sprinkles. Let icing set completely before serving.