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Steps
1
Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2
Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
3
Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
4
In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.
5
Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.
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For a more finished looking dessert, pipe frosting from a decorating bag into the cups.
Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.
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No nutrition information available for this recipe
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