Chandon Sparkle Cookies

• 1 cup butter, unsalted
• 1/2 cup light brown sugar
• 2 1/4 cup all-purpose flour, plus 1/2 cup for dusting
• 1/2 teaspoon kosher salt
• 2 cup confectioners' sugar
• 1/4 cup chandon sparkling wine
• food coloring, optional
• 1 cup granulated sugar
• food coloring, optional
• 4 tablespoon chandon sparkling wine

1. Preheat oven to 350 degrees.
2. In a stand mixer with a paddle attachment, cream butter and light brown sugar on medium-high for 2 minutes until well incorporated. Add 2 1/4 cups flour and salt and mix on low speed until well incorporated, about 1 minute. Flatten dough into 2 evenly shaped pancakes. Wrap in plastic wrap or waxed paper and refrigerate at least an hour.
3. Remove dough from refrigerator, dust with some of the 1/2 cup flour, and roll out to 1/4-inch thickness with a rolling pin or the base of a Chandon sparkling wine bottle. Cut into shapes and gently transfer to a lined or nonstick baking sheet. (Work quickly. The colder the dough is the easier it is to cut, transfer to the oven and bake.) Bake cookies for 10 to 12 minutes, or until slightly golden around the edges.
4. In a medium bowl, whisk together the sugar and the wine. Color with food coloring. Use or set aside until the cookies are ready for decoration.
5. In a small bowl, combine the sugar and 2 tablespoons of the wine. With a spoon, toss together until sugar is evenly coated. Spread on a clean, dry baking sheet and let sit at room temperature overnight to dry. In a food processor or blender, pulse the sugar clumps until the mixture looks like granulated sugar. Transfer to a small bowl and add remaining 2 tablespoons of the wine. With a spoon, toss together until sugar is evenly coated. Spread on a clean, dry baking sheet and let sit at room temperature overnight to dry. In a food processor or blender, pulse the sugar clumps until the mixture looks like granulated sugar. Use immediately to glam up Chandon Sparkle cookies or store in an airtight container at room temperature for up to 6 months.