With Valentine’s Day just a month away, S and I found ourselves discussing what our version of a romantic night would be. We both agreed a nice bottle of champagne with raspberries in the glass was a nice start. Both both of us have had the opportunity to indulge in our favorite champagne with a special person. I was completely blown away: as we were confining to each other I realized we had describe almost identical versions. The brands of champagne were different.
S has her own personal and momentous reason for the champagne she prefers, Veuve Clicquot Ponsardin; and was inclined to recreate a “sweet” treat for her heart. Sydney has a romantic story of her own, but I would never divulge her confidence . I can share with you that she also recreated an almond sugar cookie to resemble Veuve Clicquot Ponsardin Brut.
Prepare your mise en place with champagne bottle and glass cookie cutters.
Knead into a ball on cool floured workspace, such as a marble board or counter top. Roll the dough with a good rolling pin directly on your parchment paper or silpat, cut out the cookie shapes directly on the baking sheets.
Place the baking sheets with the raw cookies in the refrigerator for 20 to 40 minutes. This step is imperative the cookie dough needs to rest, (it has been through the rolling)! Actually it needs to chill so it won’t spread.
Preheat the oven to 180°C / 350°F. Bake same sized cookies together and rotate baking sheets half way through baking, bake for 7 to 12 minutes, depending on your oven. Leave to cool on the baking sheets for about 2 to 3 minutes, and transfer to cooling racks till completely cooled.
Once completely cooled, decorate as desired. Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.
Due to the fact it is 2:00 am and decorating is involved, but the fun part, we will continue the techniques and royal icing recipe tomorrow! I am becoming a tad punchy and wouldn’t want to sound like a nincompoop.