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Red Berry Prosecco Shortbread Cookies
by
Routinely Rachel
(IC: instagram)
24 Cookies
36 min
New Year’s Eve might be the only time I have a bubbly personality…but Prosecco is bubbly all year long!
These red berry Prosecco shortbread cookies are a fun way to eat your bubbly 🥳 (and they’re gluten free). I used @mionettoproseccousa and @bonnemaman_us red berry preserves. I also added a bit of my blackberry lavender simple syrup for a touch of pink in the icing 🥂
Recently, I finally charged the battery and got my Canon EOS T6 ready to go. This was my first original recipe captured with my new/used camera. Lots to learn!
I have a lot of exciting recipes to share with you this year! Hope you’ll follow along!
Red Berry Prosecco Shortbread Cookies
Recipe details
Ingredients
- 1 cup butter (softened)
- 2 tbsp berry preserves
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 cups gluten free measure for measure flour
For the icing
- 1 cup powdered sugar
- 2 tbsp Prosecco
- 1 tbsp blackberry lavender simple syrup (optional)
- Sprinkles to decorate
Instructions
- Preheat oven to 350 F and line 2 cookie sheets with parchment paper
- Cream butter, preserves and sugar in stand mixer or in mixing bowl with wooden spoon
- Add salt and flour and continue to mix at medium-low to medium until a soft dough forms
- Pour dough out into floured surface and roll with rolling pin to 1/4 inch thickness
- Cut out cookies with 2.5 inch round cutter or any cookie cutter of your choosing
- Bake for 16-18 minutes. Let cool for 5 minutes on sheet and then transfer to wire cooling rack
- Cool completely before icing
- Combine powdered sugar, Prosecco and simple syrup (if using). Adjust sugar as needed to reach desired consistency. Use spoon to add icing to cookies
- Icing will begin to harden if left out. Once beginning to set, add sprinkles as desired
Published January 2nd, 2021 11:51 PM
Comments
Share your thoughts, or ask a question!
Any chance this could work with almond flour (finely ground almonds) substituted for the gluten free flour?