Champagne Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Lillian
Reviewed: Feb. 7, 2013
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 sticky to form into balls. Instead I just dropped them onto a parchment lined cookie sheet using a tablespoon measure melon baller. Then I sprinkled them with the nonpareils(multi-colored sprinkles). I baked them for 12 minutes and they were perfect! These are a nice soft cookie with a slightly crunchy edge. Not too sweet, which is how I like my cookies! And they did taste great with a glass of champagne! This is a good way to use up leftover champagne! I added a few photos!
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Photo by Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA
Living In: Long Island, New York, USA

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Reviewed: Jun. 4, 2010
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 everything mixed up, it was so sticky I had to add more flour without ever adding the egg! the only other change I made was I added a capful of each vanilla and strawberry extract. They turned out good and tasted good, but without the strawberry extract, I don't know how much I would have liked them. I will make these again, with my changes.
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Photo by CrabbApple

Cooking Level: Beginning

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Reviewed: Jan. 6, 2010
I just tried these and they are very good though a bit dry I found. I added an egg and that rather helped.
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Reviewed: Feb. 19, 2012
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 ended up mixing in the sprinkles in the batter and adding some to the top as well.
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Photo by LISAANN30

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Los Angeles, California, USA

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Reviewed: Jan. 23, 2010
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 into balls and press flat. Instead, I used a spherical tablespoon scoop and then pressed them flat with my (clean) fingers, and THEN I put the sprinkles on them. Also, they were done baking after just 10 minutes, not 12-14. Still, there just isn't much to these cookies other than their fun and festive colors. Like I said, they're not bad. But they're not good, either. I probably won't make them again.
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Reviewed: Dec. 16, 2013
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, start to finish. The dough is too sticky and wet to do anything with. I even tried throwing it in the freezer, but after 15 hours in there, it still hadn't hardened even slightly. Maybe I was expecting too much from this, but either way, it's definitely not worth the time and trouble. Worst cookie ever.
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Reviewed: Nov. 16, 2010
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 decided to spoon it onto the cookie sheet and see how they would turn out. Not so good.
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