Week 52!!!!! I made it! 52 different cookies! When I started this I definitely expected this year to look different (didn’t we all). I imagined myself baking and writing in a quiet house. 2020 had another idea. Reflecting back on it, I’m so glad I ended up baking all these cookies this year. It gave me something that I wanted to do each week, when the days seemed to all run together, I knew by Sunday I needed to have this done! It also gave my kids something small to look forward to and enjoy each week. They always asked what the cookie was and even if it wasn’t their favorite they wanted to try them and be involved. That was exactly what I wanted to accomplish with this. Baking and cooking for me is sharing love and I was able to do that each week with my family. While I’m happy to move on and bake cookies at a much slower pace, I will miss it. What to do next?? I sincerely hope you have enjoyed this as much as I have. Now for the last recipe of 52 weeks of cookies…
Pink Champagne Cookies
These are almost a bit biscuity and have a slight yeasty flavor from the wine reduction. The glaze on top gives them exactly what they need!!
- 2 1/2 cups pink champagne or sparkling wine
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar, plus more for rolling the cookies
- 1/3 cup butter
- 2 cups powdered sugar, sifted
- Pinch of salt
What to do…
- Pour pink champagne into a medium saucepan over high heat. Boil champagne until reduced to 3/4 cup, about 15 to 20 minutes. Pour into a liquid measuring cup and chill.
- While wine is reducing, whisk together flour and baking powder.
- In the bowl of a stand mixer or large bowl if using a hand mixer cream butter and sugar together until smooth.
- Add 1/2 cup of the cold champagne reduction. Mix to combine.
- Add flour mixture and mix until just combined.
- Dough will be soft. You can chill the dough for 30 minutes or overnight to make it easier to work with. If chilling for more than 30 minutes, let dough warm up a bit on the counter before rolling and baking.
- Preheat oven to 375 degrees Fahrenheit.
- Scoop dough into 1-inch balls.
- Rolling each ball of dough in a small bowl of sugar before placing on a parchment paper lined baking sheet.
- Lightly press down dough with your hand or a cup dipped in sugar.
- Bake 12 to 15 minutes until edges are just set.
- Cool for a few minutes on baking sheet, then transfer to a wire rack to cool completely.
- While cookies are cooling, combine the remaining 1/4 cup wine, powdered sugar and pinch of salt.
- Dip the top of each cookie in the glaze.
- Let glaze dry before serving.