Ingredients
1 package Pillsbury Ready to Bake refrigerated sugar cookies
2 sticks of butter, softened
3 cups powdered sugar
4 tablespoons pink champagne
1 drop of red food coloring
Sprinkles for decorating (optional)
Directions
Heat oven to 350 degrees. Spray 24 mini muffin cups with cooking spray. Remove cookie dough rounds from tray. Place one cookie dough round in each mini muffin cup. Bake 12 to 15 minutes or until light golden brown.
Using the end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from tin, while they cool make the frosting.
Mix butter in a medium size bowl, with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes. Then add champagne and a drop or two of food coloring, mix for another minute or two until stiff peak forms.
Fill each cookie cup with about 1 tablespoon of champagne cream. If desired top with decorative sprinkles.
Makes 24 in 30 minutes! How easy is that?!
xo,
A&K
[sources: cookingwithsugar.com/pionk-champagne-buttercream-cookie-cups-celebrating-mothers-day-being-cancer-free/]
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