#56. Pink Champagne Cookies

These cookies are a great way to use up any champagne left over from New Year’s!!

Just kidding—like you’ll have any left over. Buy an extra bottle to use for some boozy baking and toast 2019 with this sweet sparkly treat.

Ingredients

• 1/2 cup butter

• 1 cup white sugar

• 1 cup pink champagne or sparkling wine

• 1 tsp vanilla extract

• 2 1/4 cups flour

• 2 tsp baking powder

• 1/4 cup sparkly sprinkles

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. In a large bowl, cream together butter and sugar with a hand-held mixer.

3. Beat in champagne and vanilla extract.

4. Gradually beat in flour and baking powder.

5. Using an ice cream scoop, form balls of dough and space evenly across sheets.

6. Sprinkle liberally with, um, sprinkles.

7. Bake 10-12 minutes.

#53. Frosted Egg Nog Cookies

It wasn’t until college that I first tried eggnog, even the non-alcoholic version. My reaction was in the same vein as that of Homer: “WHERE HAVE YOU BEEN ALL MY LIFE!!!”

Tis the season, Marge! We only get thirty sweet, noggy days. Then the government takes it away again.

These cookies provide a double dose of nog, which is incorporated in the batter and frosting. If you desire more robust notes of booze, double the rum extract.

Ingredients

• 2 1/4 cups flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp ground nutmeg, plus more for garnish

• 1/2 tsp ground cinnamon

• 3/4 cup unsalted butter 

• 1/2 cup granulated sugar

• 1/2 cup packed light-brown sugar

• 2 large egg yolks

• 1 tsp vanilla extract

• 1 tsp rum extract

• 1/2 cup eggnog

  Frosting

• 1/2 cup butter 

• 3-5 Tbs eggnog

• 1/2 tsp rum extract

• 3 cups powdered sugar

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon for 30 seconds, set aside. 

2. Using a hand-held mixer, cream together butter, granulated sugar and brown sugar. 

3. Mix in egg yolks one at a time, blending just until combined after each addition.

4. Beat in vanilla extract, rum extract and egg nog. Slowly incorporate dry ingredients. 

5. Scoop dough out by the heaping tablespoonfuls and drop onto baking sheets, spacing cookies 2-inches apart. 

6. Bake in preheated oven 11 - 13 minutes.

7. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.