CHAMPAGNE COOKIES RECIPES

Steps:

• Adjust rack to lower third of oven; preheat oven to 375°.
• Unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon-coated baking sheets to apply a very thin film of fat.
• In the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds.
• Beat in the sugar until fluffy.
• Beat in the whole egg, blending thoroughly, then add the egg white.
• Using a rubber spatula, scrape down the sides of the bowl.
• Reduce speed and add the flavorings, then the flour, combining thoroughly.
• Using a 16-inch pastry bag fitted with a 1/4-inch plain decorating tip (such as Ateco 2), pipe strings about 1/4-inch wide, 3-inches long, and at least 1 1/2-inches apart over the baking sheets.
• Bake one sheet at a time for about 5-6 minutes, or just until edges and bottoms are light golden brown.
• Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool.
• If the cookies become difficult to remove, return the baking sheet to the oven a few seconds until they soften.
• Stack the cookies in an airtight metal container and store at room temperature for up to 1 week.

Steps:

• Make the cookies: In a small saucepan, bring the champagne to a boil and reduce by half, about 5 minutes.
• In a liquid measuring cup or microwave-safe bowl, microwave the heavy cream until boiling.
• Pour the hot heavy cream and half of the heated champagne over the white chocolate chips in a heatproof bowl and let rest for 1 minute. Whisk until smooth. Add 4 tbsp of unsalted butter and whisk until melted and well combined. Cover and chill in the refrigerator for 2 hours.
• In a large bowl, cream the remaining cup of unsalted butter and the powdered sugar with an electric hand mixer until fluffy. Add the vanilla and beat to combine.
• Add the flour, 1 cup at a time, and beat until just incorporated. To the last addition, add the salt.
• Add the walnuts and beat to incorporate. Using your hands, press the dough together in a ball and wrap in plastic wrap. Refrigerate the dough at least 30 minutes.
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Use a 2 tablespoon (1 ounce) scoop to scoop balls of cookie dough onto the prepared baking sheet. Pat each ball into a disc in your palm and fill with 1 teaspoon of the white chocolate ganache. Fold the edges in to completely cover the ganache and roll back into a ball. Once all of the cookies are filled, refrigerate for 15 minutes.
• Bake the cookies for 15 minutes, until set and not too browned. Let cool.
• Make the glaze: Microwave the heavy cream until boiling.
• Pour the hot heavy cream and the remaining reduced champagne over the semisweet chocolate chips in a heatproof bowl and whisk until smooth.
• Dip the cooled cookies in the chocolate ganache and sprinkle with edible gold dust.
• Enjoy!