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Frosted lemon Chardonnay Cookies
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| 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.
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