January 18, 2016

Champagne Cookies to Use Up That Leftover Champagne

Over the holidays we entertained out of state family a few times; one of which included New Year's Eve with a mixture of people of ages and as well one pregnant.  I had prepared for the occasion with not only champagne, but sparkling grapejuice and a wonderful non-alcoholic champagne.  We had non-alcoholic champagne left over and I am loathe to throw things out, but instead I like to find ways to use them up.  Usually in the case of wine I'd make it into a cake because it's just so quick and easy, but this time wanted to do a cookie instead. 

It just so happens however that as of the first of the new year we went back to into our no sugar, no flour, low carb mode of eating to clean up our holiday-stuffed bodies and get back on track.  While I could play around with the sugar and flour in this recipe to make it low carb and sugar free, if I leave out the champagne it would just be a boring old sugar cookie!  And we can't use the champagne right now because even the non-alcoholic versions have sugar.

But I'm in luck!  We have relatives in town this week for business and we will be having them over for dinner later this week; which is perfect timing to whip these up, use up the champagne, and send the extras with them to enjoy this week in their hotel!

I have numerous copies of champagne cookies in the vintage cookbooks I have from the 40's - 70's but being lazy, and not wanting to flip through them; I found this recipe online.  It seems to be a 'hit' or 'miss' with everyone and not much wiggle room between.  They loved it or they hated it.  Most said it wasn't sweet enough for them; but others said it was perfect to enjoy with a glass of champagne or with a cup of tea.  You can use shortening instead of butter if you wish; and since it's not an especially sweet cookie, if you wish it to be sweeter, increase your sugar or sugar substitute and do a taste test. 

The only other issue some had with it was for some it was too sticky to work with.  If this is the case, try only using 3/4 cup of champagne!  Or, if you've already added it and found the dough too sticky, try chilling your dough for 2-3 hours before baking.  Will update my take on them after I make them this week for our guests!

Champagne Cookies

1/2 c candy sprinkles
1/2 c butter
1 c sugar
1 c champagne
2 c flour
2 t baking powder

Beat the butter and sugar until light and creamy. Add the champagne, mix for 1 minute on low speed. Add the flour and baking powder.  You can add a few drops of red food color to make these pink if you wish!  Form balls or just push of a spoon and drop on a parchment lined cookie sheet, 2 inches apart. Top with sprinkles and bake at 375 for about 12 minutes until the edges are starting to brown.  Print Friendly and PDF