Pink Champagne Frosted Valentine Sugar Cookie Hearts

Pretty Pink Champagne Frosted Sugar Cookie Hearts
Note: After mixing, the cookie dough needs to be 
refrigerated for 3 hours.

Cookie Ingredients: 
2 cups flour

1 teaspoon baking powder

1/8 teaspoon salt (if using unsalted butter)

 1/3 cup butter

1/3 cup shortening

3/4 cup sugar

1 teaspoon vanilla

1 egg

1 tablespoon milk

parchment paper (optional)

Frosting Ingredients:

1/2 cup (1 stick) butter, softened

1/4 cup shortening

3 Tablespoons pink or regular champagne (can substitute milk, if desired)

2 1/2 cups powdered sugar

red food coloring

sugar sprinkles (optional)

Method:

Sift together the f lour, baking powder and salt.  Beat butter and shortening with an electric mixer, on medium to high speed, for 30 seconds. Add sugar and beat until well combined. Add half of the flour mixture, the egg, milk and vanilla to the blended butter and sugar. Beat until thoroughly mixed. Beat in the remaining flour. Divide the dough in half. Cover and chill for 3 hours. (Can be refrigerated for up to one week.)
Preheat oven to 375*. On a lightly floured surface, roll one half of the dough to an 1/8 inch thickness. Cut into shapes with a cookie cutter. (approximately 2 1/2 inches) If desired, line cookie sheets with parchment paper. Place cookies on lined or ungreased cookie sheets. Sprinkle with colored sugar or candy sprinkles. Bake for 7 -8 minutes, or until the edges and bottoms are very lightly browned. Cool completely on a rack. Makes 4 dozen 2 1/2 inch cookies.

In a medium bowl, beat the butter and shortening, until light and fluffy, about 2 minutes.

With mixer on low, add the 3 tablespoons of champagne. Add the powdered sugar, 1/2 cup at a time, beating to mix well, after each addition. Add a few drops of red food coloring and stir until well blended.

Cooled cookies and frosting.

Place frosting inside of frosting bag with the piping tip of your choice. Use to decorate the tops of the cookies, or spread frosting on top of the cookies with a knife or spatula. If desired, sprinkle with decorative sugar sprinkles.

Chill in a single layer, to set the frosting. (make harder) Transfer to an airtight container. Place wax or parchment paper between layers of cookies. Serve chilled or at room temperature. (I think these are best chilled.)