I want to make a strawberries and champagne sugar cookie for Valentine's Day, but I'm not sure how.?!


Question: I have a recipie for sugar cookies, but I was wondering if I should omit the vanilla and just use my champagne and starwberry flavoring instead. I am using the kind of flavoring you would use for candy becasue they are strong. Should I leave the recipie and and a few drops of the flavoring or take out the vanilla. I really want them to taste like strawberries and champagne. The other alternative is to make strawberry flavored sugar cookies and make the frosting champagne flavored. Any help would be great!


Answers: I have a recipie for sugar cookies, but I was wondering if I should omit the vanilla and just use my champagne and starwberry flavoring instead. I am using the kind of flavoring you would use for candy becasue they are strong. Should I leave the recipie and and a few drops of the flavoring or take out the vanilla. I really want them to taste like strawberries and champagne. The other alternative is to make strawberry flavored sugar cookies and make the frosting champagne flavored. Any help would be great!

I would make the cookie strawberry flavored with the champagne icing. Add some red food coloring to the cookie to make it "strawberry-looking." It just needs to be a little pink.

I found a champagne cake by Sandra Lee that may give you an idea of how to do the frosting. It says to use 1 can of whipped white frosting & 1/4 teaspoon Champagne flavoring. Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine.

You could just make the pink strawberry-flavored cookies and ice with the champagne frosting....then add pretty sprinkles. You can even buy heart-shaped sprinkles or red sanding sugar this time of year.

Sounds yummy for Valentine's Day! Great idea!

Here's the entire cake recipe, if you're interested:

Champagne Cake Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Black Tie

Cooking spray
1 box (1-pound 2 1/4-ounce) moist white cake mix
1 1/4 cups extra dry Champagne
1/3 cup vegetable oil
3 large egg whites

1 can whipped white frosting
1/4 teaspoon Champagne flavoring
Silver mini disco balls, optional
Silver Dragees, optional, if available in your area
Silver edible glitter, optional

Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.

Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.

To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.

Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.

go to foodnetwork.com

I think all three ways have the potential to work. The last one, maybe the best. I would suggest trying each recipe out if you have time. Then you can just choose from the best.





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