Ingredients
Equipment
Method
- Pour 1.5 cups of champagne into a small saucepan over medium-high heat. Simmer until reduced to 1/4 to 1/3 cup, about 10-15 minutes. Pour into a heatproof container and let cool completely.
- 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 incorporated. Scrape the bowl periodically. Do not over-mix.
- Transfer the dough to a clean surface and form it into a 1-inch thick disk. Cover with plastic wrap and chill in the refrigerator for at least 15 minutes. Preheat your oven to 350F (175C).
- On a lightly floured surface, roll out the dough to about 1/4 inch thick. If the dough is sticky, chill it longer or add more flour.
- Use a star-shaped cookie cutter to cut out shapes. Place the cookies on a parchment paper-lined baking sheet.
- 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.
- To make the icing, whisk together the powdered sugar, melted butter, and 2-3 tablespoons of the reduced champagne. Add more reduced champagne as needed until the icing reaches a ribbon consistency.
- Dip the top of each cookie into the champagne icing. Return the cookie to the cooling rack and immediately decorate with sprinkles or colored sugar. Allow the icing to harden completely, about 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 20 minutes until it rolls without cracking. If you do not have parchment paper, bake directly on an ungreased baking sheet. If you need more liquid for the icing, you can reduce more champagne or add un-reduced champagne. Store cookies in an airtight container at room temperature for up to one week.