Of course Christmas cookies are one of the most delightful parts of the season, especially for those of us who have a secret (or not so secret) sweet tooth. But just because Christmas is over doesn't mean the baking fun has to stop! New Year's Eve presents the perfect opportunity to make tasty, more "adult-oriented," celebratory treats ... like these champagne cookies.
If you love the taste of bubbly and sugar cookies, too -- and let's be real, who doesn't?! -- this recipe is for you.
Champagne Cookies from TheGildedFork.com
3/4 cup Champagne sabayon, already prepared
1 1/2 cups dried cake crumbs
1/2 cup nuts, toasted and finely chopped
2 tablespoons powdered sugar
1 teaspoon vanilla extract
White large-grain sparkling decorating sugar, for finishing cookies
Preheat oven to 350 degrees.
Combine the sabayon, cake crumbs, nuts, powdered sugar, and vanilla in a large bowl. Stir until well incorporated.
Divide dough in half, evenly. Roll each into a log, 1 inch thick in diameter. Roll each log in the decorating sugar, coating just the outer edge. Chill logs in refrigerator for about 1 hour, up to 2 days, until hard enough to slice.
Remove from refrigerator, and cut each roll into 1/2-inch-thick slices. Place on a parchment-lined baking sheet and bake for 12-15 minutes. Cool cookies on a wire rack. The cookies will keep in an airtight container for 2-3 days.
Chef’s Note: To make your own cake crumbs, crumble leftover cake, homemade or store-bought, and bake in a slow oven (200°F), or turn off oven and leave in overnight until dry. Allow to cool. Process in a food processor to make fine crumbs.
Image via Garin Fons/Flickr