Champagne Cookies

One of my favourite types of cookies are made of simple butter dough. Of course, there are plenty of different recipes originating from different countries – shortbread cookies, swirl cookies, Danish cookies… they all taste delicious and I can eat them by the dozen.

We had an occasion and wanted to treat ourselves to something home baked. We made all sorts of different cookies, biscuits and savoury treats. There was no way I wasn’t going to make my favourite butter cookies. I wanted everything to be a bit more elegant and stylish for the occasion and gave the recipe a twist. The champagne was going to be popped anyway, so why not be a part of the ingredients? Our champagne cookies turned out amazing and they go very well not only with a glass of champagne, but with a hot cup of coffee as well.

Ingredients for 75 Champagne Cookies:

• 300 g flour
• 225 g butter, softened
• 200 g sugar
• 75 ml champagne
• 1 lemon
• 1 tsp vanilla extract
• 1 tsp salt

Preparation:

1. Preheat the oven to 180°С. Line a large baking tray with parchment paper.
2. Grate the lemon rind and squeeze one tablespoon juice.
3. Put the butter and sugar into a large bowl and beat together until a fluffy mixture is obtained.
4. Stir in the lemon juice, lemon rind and champagne.
5. Sift the flour and add it to the butter mixture. Add in the vanilla and mix until smooth. Transfer the mixture into a piping bag with a star nozzle attached.
6. Place in the fridge to rest for 10-15 minutes.
7. To pipe zigzag cookies onto the baking tray, steadily squeeze and glide the tip along the surface in an up and down motion. Continue piping up and down with steady pressure. To end, stop the pressure and pull the tip away. If you’re not happy with the shape, try a few times until you get the desired result. Take the ‘unlucky’ cookies and put them bag into the piping bag.
8. Repeat until you run out of cookie dough. Make sure to leave two finger space between the cookies as they spread during baking.
9. Bake for 12-15 minutes, or until the champagne cookies start getting a golden edge.
10. Leave the cookies to cool onto the baking tray for a few minutes then transfer them onto a plate.

Bon appetit!