<http://schema.org/articleBody>
"  Depending on where you stand on the holiday season and baked goods, the cookie swap can illicit an ugh or a yay. Any guess how Christina Tosi, the chef, owner, and founder of Momofuku Milk Bar, feels about it? &amp;quot;I am definitely a cookie monster,&amp;quot; she says, while describing her cookie-a-day, sometimes cookies-for-dinner diet. So, duh: Christina hosts an annual cookie swap at Milk Bar. Everybody has to bring a batch, but Christina usually makes more than one variety (&amp;quot;because I&amp;#039;m a lunatic&amp;quot;).  One of Christina&amp;#039;s favorite cookies of all time is the classic holiday cookie cutter cookie, and she revamped it this year by adding sparkling wine to the glaze and the sprinkles. She suggests drinking bubbly at your swap, or just whenever. All that fizzy, fruity stuff in the booze pairs well with cookies. And, if you have extra sprinkles lying around, line the bottom of a glass with them before you pour out the sparkling wine. You&amp;#039;ll officially be the most festive and adorable person ever.  Other sort of weird cookie flavors Christina loves, and that will be surprising for your parties if you need ideas: * Sour cream! &amp;quot;It&amp;#039;s a really old-school, down-home cookie.&amp;quot; * Potato chip shortbread! &amp;quot;Those that know, know that older generations have been putting potato chips in shortbread for quite a while. It&amp;#039;s the essence of buttery, crispy, crunchy, and salty.&amp;quot; * Salt and pepper! &amp;quot;I really love playing with what a cookie can and can&amp;#039;t be. It&amp;#039;s really simple: butter, sugar, salt, pepper, flour, baking soda, and baking powder.&amp;quot; * Banana! &amp;quot;I really love a good banana cookie. It&amp;#039;s usually a cakier cookie.&amp;quot; strong&amp;amp;gt;Christina Tosi&amp;#039;s Chandon Sparkle Cookies Dough 1 cup unsalted butter 1/2 cup light brown sugar 2 1/4 cups all-purpose flour 1/2 tsp kosher salt 1/2 cup all-purpose flour for dusting In a stand mixer, with a paddle attachment, cream butter and light brown sugar on medium high for 2 minutes until well incorporated. Add all-purpose flour and kosher salt and mix on low speed until well incorporated, about 1 minute. Flatten dough into 2 evenly shaped pancakes. Wrap in plastic wrap or wax paper and chill in the fridge for at least an hour.  Preheat oven to 350 degrees. Once chilled, remove dough from refrigerator, dust with a sprinkling of the additional all-purpose flour and roll out to 1/4&amp;quot; thickness with a rolling pin (or the base of a Chandon bottle). Cut out desired shapes and gently transfer shapes to a lined or nonstick baking sheet. (Work quick! The colder the dough the easier it is to cut, transfer and bake!)  Bake cookies for 10 to 12 minutes, or until slightly golden around the edges. Frost with Chandon Icing and Chandon Sugar Sprinkles. Share and enjoy! Store in an airtight container in the fridge, freezer or room temperature. Icing 2 cups confectioner&amp;#039;s sugar 1/4 cup Chandon Sparkling Wine (Brut, Rose or Blanc de Noirs) and desired food coloring In a medium size bowl with a whisk, slowly whisk Chandon Sparkling Wine into confectioner&amp;#039;s sugar. Color icing, as desired. Sprinkles 1 cup granulated sugar 4 tbl Chandon Sparkling Wine (Brut, Rose or Blanc de Noirs)  Day 1 In a small bowl with a spoon, combine the sugar and 2 tablespoons Chandon Sparkling Wine, tossing both ingredients together until sugar is evenly coated. Spread on a clean, dry baking sheet and let sit out at room temperature overnight to dry out. Day 2 In a food processor or blender, pulse the sugar clumps down into a granulated sugar like state. Repeat steps 1-2 using only 1 tablespoon Chandon Sparkling Wine to your spiked sugar mixture. Day 3 Repeat step 3. Then use Chandon sugar to glam up Chandon icing and sparkle cookies. *Store-bought sprinkles taste just and look just as delicious on these Chandon cookies if you&amp;#039;re short on time Store Chandon sugar in an airtight container at room temperature. Christina&amp;#039;s Tips 1. Make and bake these cookies ahead of time. Store in an airtight container in the freezer for up to a month before icing, decorating or giving away! 2. I make this Icing in a variety of muted tones for options when decorating, though the Chandon Rose makes a perfectly pink color all its own. 3. Plan ahead! Chandon sprinkles only take a minute to mix together, but need time to dry out. However, the sprinkles keeps for ages! So start a week or more ahead if you can. Photo Credit: Courtesy Chandon "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/news/a16741/wine-sugar-cookie/>