Frosted Lemon-Chardonnay Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste put some heart into a sugar cookie mix, adding a special touch with a Chardonnay buttercream.

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 18

Cookies

1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3
cup butter, softened
1
egg
1
tablespoon grated lemon peel

Chardonnay Buttercream Frosting

1/4
cup butter, softened
1/4
cup shortening
1
teaspoon vanilla
2
cups powdered sugar
2
to 3 tablespoons Chardonnay wine
2
tablespoons edible yellow pearls

  • 1 Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie ingredients until dough forms.
  • 2 On floured surface, roll dough to 1/4-inch thickness. Cut with 1 1/2-inch heart-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart.
  • 3 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
  • 4 In large bowl, beat 1/4 cup butter, the shortening and vanilla with electric mixer on medium speed until light and fluffy, about 30 seconds. Gradually add powdered sugar, beating on low speed until blended after each addition. Add 2 tablespoons of the wine; beat until frosting is smooth and spreadable. Beat in remaining 1 tablespoon wine if frosting is too thick.
  • 5 Frost cooled cookies. Decorate with edible pearls.

Expert Tips

For a nonalcoholic frosting, use white grape juice for the wine.

Store cookies in an airtight container up to 1 week.