• In a medium saucepan over high heat bring champagne to a boil 15 minutes or until reduced to about a ½ cup. Chill until cold to the touch. Transfer to a measuring up.
• Preheat oven to 375° F. Line baking sheets with parchment paper.
• In a large mixing bowl, whisk flour and baking powder together. Set aside.
• In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add ½ cup of champagne reduction. Stir until just combined.
• Gradually add flour mixture and stir until a very soft dough forms.
• Using a cookie dough scoop or a teaspoon and the palm of your hands, make 1" dough balls. Drop onto cookie sheets.
• Bake 12 minutes or until just set. Allow to cool 1 minute. Transfer to a cooling rack and cool completely before icing.

Champagne Icing

• Mix icing ingredients until smooth. Add optional food coloring.