Of course, Christmas cookies are one of the most delightful parts of the season, especially for those of us who have a 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