Pink Champagne Cookies

For the cookies: Pour the pink champagne into a medium saucepan over high heat. Boil the champagne until it’s reduced to ¾ cup, about 15 to 20 minutes. Transfer to a measuring cup and chill until cold.

In a large bowl, whisk together flour and baking powder.

In a separate large bowl or in the bowl of a stand mixer, cream 1/2 of the sugar and the shortening until smooth. Add 1/2 cup of the cold champagne reduction (reserve the rest of the champagne reduction for the icing). Stir to combine (shortening will be lumpy). Add flour mixture and stir until a very soft dough forms.

Heat oven to 375 F. Line two baking sheets with parchment paper. Scoop dough into 1-inch balls, rolling each ball of dough in the remaining sugar before transferring to the prepared baking sheet. Space the cookies about 2 inches apart on the baking sheet.

Lightly press down on the dough with your fingers or the back of a measuring cup dipped in sugar. Bake 12 to 15 minutes until edges are just set. Remove pans from the oven and set them on a rack. Cool the cookies for 2 minutes on baking sheets, then transfer to a cooling rack to cool completely.

Meanwhile, make the icing: In a medium-sized bowl whisk together powdered sugar with remaining ¼ cup of cold champagne reduction and the salt. Dip the top of the cooled cookies in icing, letting excess drip off. Set cookies back on the rack. Let icing set for a couple of minutes, then sprinkle with pearl sugar or sprinkles. Let icing set completely before serving.

Recipe adapted from Cuisine at Home.