Prosecco Cookies
One of my favorite things to get at our local Italian Bakery are champagne cookies. They are always colorful, delicious, and the perfect snack. We usually get them on holidays, but they are really good anytime. I’ve been thinking about making them for awhile now and since I had a half bottle of Prosecco in the refrigerator I figured it would be a good time to try them with a little twist.
Ingredients & Directions:
- 1/2 C Sprinkles
- 1/2 C Butter
- 1 C Sugar
- 1 C Prosecco
- 2 C Flour
- 2 tsp Baking Powder
- 4 Drops of Food Coloring (I used pink for Valentine’s Day)
Preheat oven to 375 degrees. Place the sprinkles in a shallow bowl.
Beat the shortening and sugar in a bowl with an electric mixer until the mixture is light and creamy.
Pour in the champagne, and mix for about 1 minute on low speed.
Mixture will be lumpy.
Mix in the baking powder, and stir in flour to make a smooth dough.
Stir in red food coloring by drops until the mixture is desired shade of pink.
Pinch off about 1 rounded tablespoon of dough, roll into a ball, and dip one side of the ball into flour, then the other side into sprinkles, covering the top.
Place the ball onto a baking sheet with the sprinkles up, and repeat with the rest of the dough. Use the bottom of a glass to press the cookies flat.
Bake in the preheated oven until the edges of the cookies are very lightly browned and the cookies are crisp, 12 to 14 minutes. Let cool 1 minute on baking sheet before removing to a rack to finish cooling.
The cookies had a nice crunch on the outside and were cake-like on the inside. I am definitely going to try adding an egg next time to see if that makes it more cookie-like than cake-like. Either way they were delicious.
(Steven)
