One would think I’d be tired of baking cookies post-Christmas cookie extravaganza. One would be wrong. I found a champagne flute cookie cutter at Vidler’s, a historic five & dime store near my hometown in New York, and I couldn’t wait to break it out for New Year’s. I love actual champagne but a girl’s got to eat too, right? 
Armed with Martha Stewart’s reliable sugar cookie recipe, I declared it to be the day I conquer royal icing. Unfortunately my local grocery store decided otherwise when the store clerk informed me they do not carry the crucial meringue powder. I doctored up my cream cheese frosting with a couple dashes of vanilla extract and added extra confectioner’s sugar to really get it fluffy. The frosting turned out wonderfully (typed one handed as I eat the frosting with a spoon) and I was a happy camper. I’ve used this frosting recipe in the past to delicious results, just substitute the vanilla extract for lemon vest or any other flavor your heart desires.
The best part of champagne is the bubbles, no doubt about it. Sugar pearls become the bubbles in the bubbly and the champagne cookies are complete!
Cheers to a very sweet 2014!
* * *
Say hello!
Twitter | Pinterest | Instagram | Bloglovin’ | Facebook
these look so cute! I love these – happy new year!
I’ve only ever found merengue powder at the craft store with all the Wilton baking stuff. That is the place that will never fail me
These have to be some of the cutest cookies I’ve ever seen! I love the little “bubble” details 🙂