Ok so there isn’t any actual champagne in these cookies. I mean, what a waste of champagne that would be. It’s so much better bubbling in a champagne flute. But look how sweet these cookies are: K and J lent me some champagne flute cookie cutters for K’s Champagne Friday (they insist on the respect of capital letters) holiday party. My prompt was a classic christmas cookie. A pretty short-bread cookie, bling-ed out in christmas colored icing and sparkles. I opted for a light sugar glaze and some gold sparkles. Champagne bling.
The cookie itself is a maple nutmeg butter cookie. Maple syrup is absolutely divine. It’s a staple in my refrigerator. Every morning it transforms my hum-drum breakfast of oats into nothing short of a miracle. I cook oats for 7 minutes on the stove; and then add a dash of milk, an enormous SPLASH of maple syrup and crushed walnuts, and a dash of cinnamon and nutmeg.
These cookies are also *spectacular* un-iced with coffee. They have the butteryness of a cookie and a special maple-y sweetness accented by nutmeg.
adapted from Smitten Kitchen
makes about 40-50 cookies
1 Cup (2 Sticks) Unsalted Butter
1 Cup Granulated Sugar
1/3 Cup Maple Syrup
1 Large Egg Yolk
3 Cups All Purpose Flour
1/4 Teaspoon Ground Nutmeg
1 1/4 Teaspoon Flaky Salt
1. Cream together butter and sugar with an electric mixer.
2. Drizzle in the egg yolk while the mixer is running. Then add the maple syrup.
3. In a separate bowl, whisk together the flour, nutmeg and salt.
4. Mix in the flour mixture to the butter mixture. You should have a dough in ‘loose clumps.’
5. Tightly wrap the dough in foil or cling film and refrigerate for at least 2 hours.
6. Preheat your oven to 350 F.
7. Take the dough out of the fridge and roll it out 1/8 of an inch think. Cut into fabulous shapes and bake for 7-11 minutes.
8. Let cool. And then decorate!
K made the most spectacular hor d’oeuvres.
Deliciously melting tomato bruschetta
Prosciutto wrapped melon: which reminds me of this wonderful moment in Eat, Pray, Love (yes, that’s right. I totally read it and totally loved it) when Elizabeth Gilbert orders for a table of her Italian friends in exquisite Italian. And amongst the many delicacies are slices of melon draped with thin slices of prosciutto. Unfortunately I just can’t bear the taste of melon. It is nothing short of a culinary tragedy. I tried one yesterday because K. and J. had so enticingly set them out.
Pickled Okra; Pecans; Olives