Champagne White Chocolate Ring Cookies

After brownie and cake balls, I’ve managed to put the chambord down.  Only to pick up this:

I assure you I’m not an alcoholic.  I probably consume more alcohol through my baking efforts than on its own.  And hey, it’s the holidays!
Oh, champagne.  The star of my almost-award-winning cupcakes this past summer.  The bubbly beverage is a New Year’s Eve favorite, so inevitably, I had to incorporate it into something this week.  

Did you know many cultures celebrate the new year with ring-shaped goodies (think donuts, ring-shaped breads)?  The shape of a ring is believed to symbolize completing a year’s cycle – coming full circle, if you will. 

These buttery cookies are a perfect treat to ring in the new year with.  The champagne does not overwhelm the cookie in the slightest.   And the prep is easy as pie.  

Just roll your dough out to about 1/4-inch thickness and cut into strips, 

Then roll each strip out to about 6 or 7 inches in length, 

And bring the ends together and pinch to form a ring!

You can roll the cookies in white sugar before forming them into rings, for a little extra holiday sparkle.  Or how about a nice champagne glaze over the cookies? 

Oh, and feel free to make them all different sizes if you’d like.  It makes for fun stacking.  Side note:  who the heck brought the Florida sunshine to upstate New York?  The sun is shining today!  That only happens about once every ten days here in the winter!  

I’m off to take in some of those rays.  Happy (almost) New Year!

Champagne White Chocolate Ring Cookies
Makes about 2 1/2 dozen cookies

1/4 cup butter, softened
1/4 cup champagne
3/4 cup sugar
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
2 cups all-purpose flour
1/2 cup chopped white chocolate

Beat butter, champagne, and sugar until creamy.  Add egg, then soda, salt, and flour.  Stir in chopped white chocolate.  Cover and chill dough at least four hours, or overnight. 
Roll out chilled dough to 1/4-inch thickness.  Cut into strips and roll into 6-7 inch strips.  Pinch ends together to form rings.  

Heat oven to 350 degrees.  Place cookies onto lightly greased cookie sheet and chill 20 minutes (this will help keep the cookies from spreading while baking).  Bake cookies about 8 minutes, until bottoms of cookies are golden. 

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