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Instructions |
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Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
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Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
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In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.
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Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles. TIP- For a more finished looking dessert, pipe frosting from a decorating bag into the cups. Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.
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Originally Submitted
6/10/2012
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