New Year’s Eve Champagne Cookies

New Year’s Eve Champagne Cookies

Recipe by Betsy Carter from tasty.co

Snacks

Ingredients

18

18 servings

  • 1 cup champagne
  • ¼ cup heavy cream
  • 11 oz white chocolate chips
  • 1 ¼ cups unsalted butter, softened, divided
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 2 cups walnuts, finely ground
  • 1 tablespoon heavy cream
  • 5 oz semisweet chocolate chips
  • ¼ cup edible gold dust, for sprinkling

Instructions

  • 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!

Nutritional Facts

Per 18 servings

  • Calories: 393
  • Carbohydrate: 30g
  • Fat: 29g
  • Fiber: 2g
  • Protein: 5g
  • Sugar: 15g

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