This past weekend one of my best friends from college was in town. This meant we spent a lot of time drinking wine, reading magazines, eating junk food, and Facebook stalking old college crushes….pretty much what we did in college. It’s funny how easily I revert back into my 21 year old self. Now somebody please tell that to my wrinkles and metabolism!!
These cookies are perfect for a girls weekend or a dinner party. Why? Because there is wine IN the icing (!!!). To make the icing, I just mixed together confectioners sugar and reduced red wine. By reducing the red wine, you do get rid of the alcohol, but you really boost up the concentration of the flavor, so the cookies really do taste like wine. I only spiked the purple icing that made up the wine in the wine glass, but if I had wanted all of the icing (even the blue making up the glass) to be spiked, I would have used white wine instead of milk.
This recipe was actually inspired by the wine glass shaped cookie cutter I found at Sur La Table. I couldn’t help but pick up the wine glass and wine bottle cookie cutters knowing that I would find a good use for them. They also have champagne bottle and glass cookie cutters which would be delicious with champagne frosting…maybe that will be my next project! Wouldn’t little champagne cookies be wonderful for a bridal shower or New Years Eve!?
- 2 cups all purpose flour
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup wine to reduce (only need 1 to 2 tbsp)
- 2 tbsp milk
- 2 cup powdered sugar
- food coloring (optional)
- In a bowl, mix together flour, salt, and cream of tartar
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add in the egg and vanilla and mix until combined.
- Slowly add in the flour mixture, and mix until all the flour is incorporated.
- Dump out dough onto a cutting board or clean surface and form into a flat disc. Wrap in plastic wrap and freeze for 20 minute until firm.
- Meanwhile, preheat the oven to 325 degrees.
- On a floured surface, roll out dough to about 1/4 inch thick and cut out dough with the cookie cutters. Place on a cookie sheet about 1/2 inch apart.
- Bake cookies for 10-15 minutes, or just until edges start to golden. Let cool on a wire rack.
- While the cookies are baking, pour the wine into a small sauce pan and place over medium-low heat. Let the wine simmer for about 10 minutes, until it has reduced by half. Let cool to room temperature.
- In a small bowl mix together 1 cup of powdered sugar with 1 to 2 tbsp of the reduced wine. Add more if you want a thinner icing.
- In another bowl, mix together the other 1 cup of powdered sugar with 1 to 2 tbsp of milk. Add food coloring one drop at a time to reach your desired color.
- Spoon each batch of icing in to separate small zip-top bags and squeeze into one corner. Snip off the very tip of the corner with kitchen scissors. Gently press out the icing onto the cookie, starting by going around the edges, then filling them in. Ice one color at a time.
- Let the icing harden for about 10 minute.
- Instead of milk, could also use reduced white wine for the lighter shade of icing. Could replace wine entirely with grape juice for a kid friendly version, however, reducing the wine does get rid of the alcohol.