I meant to post this last week, but never was able.
Please accept my sincere apologies. I wish I could send you each some of these cookies to make amends.
They are absolutely amazing. Completely decadent. Totally befitting an enchanting evening such a New Years Eve.
I used Sprinkle Bakes Chocolate Sugar Cookies. She describes them as being ideal for decorating, and I couldn’t agree more!
The champagne buttercream is just a basic recipe I have been using, with the substitution of champagne for the heavy cream.
Tips for success:
Use a good quality cocoa. These cookies are rich and you can really taste the deep cocoa flavor. The better the cocoa, the better the cookie. Seriously, Heather knows her stuff.
Use a champagne you enjoy. You only need three tablespoons for the recipe… wouldn’t it be a shame to let an opened bottle of champagne to go to waste?
If you want to make the cute little poinsettia design I did, simply grab a Wilton #366 tip and have at it. I threw on some gold sprinkles for good measure.
Have fun! Lick the bowl and eat some cookie dough. Then run 27 miles so you can fit into your pretty New Years Eve outfit.
P.S. I am totally going to post the Snow Globe tutorial soon! Its on my list!
Those are so pretty, Amanda and I am intrigued by the champagne buttercream. I have to give that a try!
Please tell me where I can find the recipe for the Dark Chocolate cookies
There is a link right in the post. Happy Baking!
Did you mean a 12 oz bag of powder sugar- or really 12 lb bag. That seems a lot.
This weekend we’re celebrating our wedding anniversary and these cookies would look perfect on our dessert table. So festive!
Thanks for sharing Amanda, just liked to them in my 100 chocolate recipes from 100 bloggers
Your cookies are so pretty. I’m not so sure mine would turn out as beautiful, but worth a try. They would look great on my party tray.
Stunning! And I will definitely give it a try.
Shortening is something that is not readily available where I live, what can I substitute instead?
Oh so pretty!
How do I save a recipe w/o printing?
How do you package the cookies so the buttercream design doesn’t get ruined?