Champagne Cookies

Champagne Cookies

8
Glitter candy 0

"My favorite cookie is the champagne cookie that you can get at an Italian bakery. After trying a few different recipes and adjusting them, I liked this one a lot. This is such a fun cookie. Great for New Year's Eve! They are wonderful with a glass of champagne."
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Ingredients

50 m servings 109 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Place the sprinkles in a shallow bowl.
  2. 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.
  3. Pinch off about 1 rounded tablespoon of dough, roll into a ball, and dip the ball into the 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.
  4. 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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

I had to use part white and part whole wheat flour because I was running low on white. After reading the other reviews, I used 1/3 cup shortening with the intention of using one egg. Once I got ...

Most helpful critical review

I just tried these and they are very good though a bit dry I found. I added an egg and that rather helped.

I just tried these and they are very good though a bit dry I found. I added an egg and that rather helped.

These aren't bad cookies; but they aren't great. They taste like sweet bread, really. I followed the advice of the other reviewer and added an egg, but that made the dough too sticky to roll int...

I was so excited to find this recipe and use champagne in the cookies. Like the other viewers said, the dough was so sticky and IMPOSSIBLE to roll into a ball. I almost threw it away but I decid...

I had to use part white and part whole wheat flour because I was running low on white. After reading the other reviews, I used 1/3 cup shortening with the intention of using one egg. Once I got ...

This recipe is not AT ALL what I remember a true Italian champagne cookie to be. I was expecting a dry shortbread cookie, and wound up with a goopy flavorless mess. This whole recipe is off, sta...

I don't know why other reviewers didn't like these cookies! I thought they were very good! They remind me of a sweet bread! I did have the same problem as other members...the dough was way too s...

They're okay. I followed the recipe and after my first pan of test batch, I decided to add an egg. It seem to work better. I could not roll them in a ball so I used a pastry bag. I also ende...

They are so pretty and festive. They are not the best tasting cookie. The dough was a sticky mess and I will never cook these again. They are too much work for not that great a result. I do wish...