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Champange Cookies

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Submitted by: chefmoni

 

Cake or cookie crumbs are combined with vanilla pudding, egg, toasted nuts and a little champagne, rolled in decorative sugar, sliced and baked.
 

Ingredients

  • 1/2 cup prepared vanilla pudding
  • 1 1/2 cups dried chocolate or vanilla cake crumbs (you can substitute chocolate or vanilla wafer cookie crumbs)
  • 1/2 cup nuts, toasted and finely chopped
  • 2 Tablespoons powdered sugar
  • 1 egg, beaten
  • 1/4 cup Champagne or other sparkling wine
  • White large-grain sparkling decorating sugar, for finishing cookies

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Method

Preheat oven to 350 degrees. Combine the pudding, cake or cookie crumbs, nuts, powdered sugar, egg and Champagne in a large bowl. Stir until well combined. Divide dough in half and roll each half into 1-inch diameter log. Roll each log in the decorating sugar, coating just the outer edge. Chill logs in refrigerator for about 1 hour, or up to 2 days, until firm enough to slice. Remove from refrigerator, and cut each roll into 1/2-inch thick slices. Place on a baking sheet and bake for 12-15 minutes. Cool cookies on a wire rack. The cookies will keep in an airtight container for 2-3 days.

 

Notes: To make the dried cake crumbs, save the scraps from the next cake you bake. Turn the oven to its lowest heat setting. Crumble the scraps into a baking pan and place in the oven. Toast for a few minutes, then turn oven off and allow cake to dry out overnight. Once the crumbs are dry, place in a blender or food processor and pulse until finely ground. The crumbs will keep for several months stored in an airtight container.

 

Number of Servings: 4 dozen cookies

 

Submitted by: chefmoni ()

 

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