CHAMPAGNE COOKIES

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Champagne Cookies image

Make and share this Champagne Cookies recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 21m

Yield 72 cookies

Number Of Ingredients 7

4 ounces unsalted butter, at room temperature
1/2 cup sugar
1 large egg, at room temperature
2 tablespoons egg whites, at room temperature (from 1 large egg)
1 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup unsifted all-purpose flour

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.

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