Champagne Cookies with Hush Puppies in the Middle



Tobin James Champagne and a turkey and cheese sandwich on yesterday's french bread.

Candi’s Champagne Cookies

Wide array of candy sprinkles

½ cup shortening

1 cup sugar

1 cup Tobin James champagne

3 cups flour

2 1/2 teaspoons baking powder

4 drops red food coloring

1 drop yellow food coloring

Preheat oven to 375 degrees
Place the candy sprinkles in a thin layer in the small shallow dishes

Beat the shortening and sugar for at least 5 minutes in a mixing bowl until mixture is light and creamy. Make sure to beat it long enough to see a change in the consistency.
Pour in the champagne and mix for 1 minute on low. Mixture will be lumpy.

Mix in baking powder and stir with a spatula until it forms a smooth dough.
Stir in food coloring.

With two spoons, gather a spoonful of the dough and roll it back and forth until it just comes off the spoon.
Turn the spoon at an angle and roll the dough with the spoon in the candy sprinkles. Scrape off the dough with the other spoon onto a cookie sheet lined with parchment paper. Continue until all dough has been rolled in sprinkles and placed on sheets about ½ inch apart. Flatten each cookie with the lightly floured bottom of a glass.

Bake for 25 mintues and let cool for 10 minutes before sliding off with a spatula.



What's on?
Sinead O'Connor   Throw Down Your Arms
The Sundays   Static & Silence
Steely Dan   Pretzel Logic
R.E.M   New Adventures in Hi-fi

I had time to listen to Nirvana's Nevermind  while I whipped up some hush puppies.

Candi's Champagne Cookies