Ingredients
Equipment
Method
- Champagne Reduction: Pour 1.5 cups of champagne into a small saucepan over medium-high heat. Simmer until reduced to 1/4 to 1/3 cup (60-80ml). This will take about 10-15 minutes. Pour the reduced champagne into a heatproof container and let it cool completely.
- Cookies: Preheat your oven to 350F (175C). In a large bowl, beat the softened butter and granulated sugar with an electric mixer until well-creamed.
- Add the egg yolk, vanilla extract, and salt. Mix well, scraping the sides and bottom of the bowl as needed.
- With the mixer on low speed, gradually add the all-purpose flour until just incorporated. Scrape the bowl periodically. The dough will be dry and may require some stirring to come together. Avoid over-mixing.
- Transfer the dough to a clean surface, form it into a 1-inch thick disk, cover with plastic wrap, and chill in the refrigerator for at least 15 minutes.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness. If the dough is sticky, chill it longer or add a little more flour.
- Use a star-shaped cookie cutter to cut out shapes. Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
- Champagne Icing & Assembly: In a bowl, whisk together the powdered sugar, melted butter, and 2-3 tablespoons of the reduced champagne. Add more reduced champagne, a little at a time, until the icing reaches a ribbon consistency.
- Dip each cooled cookie into the champagne icing. Place the cookie back on the cooling rack and immediately decorate with sprinkles or colored sugar. Allow the icing to harden completely, which typically takes 1-3 hours.
Nutrition
Notes
If the dough is difficult to roll after chilling for more than an hour, let it sit at room temperature for about 20 minutes until it is pliable. If you do not have parchment paper, you can bake the cookies directly on an ungreased baking sheet. Store cookies in an airtight container at room temperature for up to one week.