Gold Cookies Recipes

GOLD-MEDAL WINNER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a large bowl. Cream the butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Beat in the 2 beaten eggs and vanilla.
• Beat the flour mixture into the butter mixture 1 cup at a time. Divide the dough into 2 pieces and flatten them into neat rectangles about 3/4-inch thick. Wrap in plastic wrap and chill at least 3 hours.
• Set an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment. Working with 1 piece of dough at a time, remove the dough from the refrigerator and let it soften for about 10 minutes. Roll it out on a lightly-floured piece of parchment to 3/16-inch thick. Cut out rounds with a 3- to 3 1/4-inch cookie cutter and arrange them on the prepared cookie sheets at least 1 1/2 inches apart. Repeat with the second piece of dough, rerolling and cutting the scraps as necessary.
• To make ring imprints on the cookies, press the rim of a small glass or bowl (about 2 1/2-inches wide) halfway into each dough round. Freeze the cookies on the cookie sheets for 20 minutes. (This will help the cookies hold their imprints.)
• Combine the remaining egg with 6 drops of yellow food coloring and 1 teaspoon water. Whisk together with a fork to make an egg wash.
• At the top of each cookie, use a wide straw or the tip of a sharp paring knife to cut a circle or rectangle wide enough to thread a ribbon through. Working with 2 to 3 cookies at a time, lightly brush the rounds with egg wash (avoid the imprint) and sprinkle with the sanding sugar. Lightly tap each cookie on the counter to shake off excess (the frozen dough will be sturdy enough to withstand this).
• Bake the cookies until set and the edges are beginning to brown, 14 to 18 minutes, rotating the cookie sheets once. Transfer the sheets to a baking rack and cool the cookies completely on the sheets. (If the holes for the ribbon have closed up a bit, just cut away some of the dough with a paring knife while the cookies are still warm).
• Thread a yard of ribbon through each cookie and tie the ends.

OLYMPIC GOLD MEDAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, baking powder, and salt; gradually stir into the creamed mixture. Finally, stir in the oats, wheat germ, raisins and walnuts. Drop cookies by heaping tablespoonfuls onto the prepared cookie sheets. Wet hands and flatten cookies slightly. Cookies should be about 3/4 inch thick, and 2 1/2 inches wide before baking.
• Bake for 15 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BLACK GOLD COOKIES

Steps:

• Preheat oven to 325°F..
• In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.
• In a bowl with an electric mixer beat eggs with sugar until light and fluffy. Add espresso powder, vanilla, and chocolate mixture, beating until smooth.
• In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. Stir in remaining semisweet chocolate and nuts until combined well.
• Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). Cool cookies on a rack.

BLACK GOLD COOKIES

Steps:

• Sift flour with baking powder and salt, set aside. Melt 1¼ cups of the chocolate chips and the unsweetened chocolate in a double boiler or the microwave.
• Beat the butter, eggs, sugar and vanilla in a medium bowl for 4 minutes at medium speed. Scrape down sides and beat 2 more minutes. Add the melted chocolate and beat one minute more. Add the sifted dry ingredients and the remaining chocolate chips and beat just until mixed. Refrigerate the batter for 15 minutes.
• Preheat the oven to 325°.
• Place 1 heaping tablespoon of dough per cookie on greased cookie sheet, bake for 9 minutes (don't overbake). Cool on wire rack and try not to eat them all in one sitting.
• You can also add some nuts if you like, I've used pecans and macadamia and both worked very well.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

BLACK GOLD

Steps:

• Sift together the flour, baking powder, and salt; set aside. Over a double boiler, melt the semi sweet chocolate, the unsweetened chocolate, and the butter; stirring occasionally.
• In a medium bowl, beat the eggs and sugar for 6 minutes with an electric mixer. Add the melted chocolate mixture, and mix for 1 more minute. Fold the sifted ingredients into the chocolate mixture with a rubber spatula. Cover the dough and chill for half an hour to an hour.
• Preheat oven to 325 degrees F ( 165 degrees C ). Grease cookie sheets.
• Drop cookies by heaping tablespoons onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Let cookies cool completely before removing from cookie sheets.