Pink Champagne Cookies
When the wrapping paper is cleaned up and the excitement of the big holiday is over, with any luck you’ll start the New Year off right with this bubbly cookie.
FOR THE COOKIES, REDUCE:
FOR THE ICING, WHISK:
In the Test Kitchen, we advocate using real butter in baking, but in this instance, use all vegetable shortening. It gives the cookies the best texture and allows the sparkling wine flavor to shine through.
Preheat oven to 375°. Line baking sheets with parchment paper.
For the cookies, reduce sparkling wine in a medium saucepan over high heat until it measures ¾ cup, about 20 minutes. Chill ½ cup reduced sparkling wine; set aside ¼ cup for the icing.
Whisk together flour and baking powder.
Cream ½ cup granulated sugar, shortening, and food color with a mixer on medium speed. Gradually mix in ½ cup reduced sparkling wine. The shortening will look curdled. Add flour mixture and mix until incorporated into a soft dough.
Scoop cookie dough with a #60 scoop (about 2 tsp.).
Roll cookies in ½ cup granulated sugar to coat. Transfer cookies to prepared baking sheets and gently flatten with the bottom of a glass or measuring cup dipped in sugar.
Bake cookies until edges are set, 12–15 minutes.
For the icing, whisk together powdered sugar, reserved ¼ cup reduced sparkling wine, and salt until combined.
Dip tops of cookies into icing and let stand until icing sets. Decorate cookies with cake sprinkles, decorating sugar, or pearlized sugar, as desired.
Use some of the reduced sparkling wine in the cookie dough and the rest in the icing. Be sure to chill the portion for the cookies so it doesn't melt the shortening.
For extra sweetness and to prevent sticking, roll each ball of cookie dough in granulated sugar.
Carefully dip the tops of cookies in the icing, letting excess drip off. Let the icing set most of the way before decorating and all the way before serving.