Mixture will be lumpy. I was expecting a dry shortbread cookie and wound up with a goopy flavorless mess. This whole recipe is off start to finish. The dough is too sticky and wet to do anything with. The process is very simple.
I even tried throwing it in the freezer but after 15 hours in there it still hadn t hardened even slightly. Pour in the champagne and mix for about 1 minute at low speed. Beat in the sugar until fluffy. Maybe i was expecting too. Well these cookies are adapted slightly from my small batch of sugar cookies recipe.
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Unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon coated baking sheets to apply a very thin film of fat. In the large bowl of an electric mixer cream the butter on medium speed until smooth about 45 seconds. This recipe is not at all what i remember a true italian champagne cookie to be. Unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon coated baking sheets to apply a very thin film of fat. Adjust rack to lower third of oven.
This recipe is not at all what i remember a true italian champagne cookie to be. I even tried throwing it in the freezer but after 15 hours in there it still hadn t hardened even slightly. Preheat oven to 375 degrees f 190 degrees c. Mixture will be lumpy.
