GOLD COOKIES
When I was a kid we made these cookies to use extra egg yolks. They are reminiscent of Snickerdoodles, but much better! Prep time includes chilling the dough.
Provided by mainecooncat
Categories Dessert
Time 2h12m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Mix together shrtening, sugar and egg yolks.
- Stir in milk and vanilla.
- Add in flour, baking powder and salt.
- Chill dough.
- Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon.
- Place 3 inches apart on an ungreased baking sheet.
- Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft.
- Yields 5 dozen 2-inch cookies.
Nutrition Facts : Calories 59.3, Fat 3, SaturatedFat 0.6, Cholesterol 12.7, Sodium 13.5, Carbohydrate 7.7, Fiber 0.3, Sugar 5.1, Protein 0.6
BLACK GOLD COOKIES
Make and share this Black Gold Cookies recipe from Food.com.
Provided by ghostlyvision
Categories Drop Cookies
Time 50m
Yield 2 dozen
Number Of Ingredients 8
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.
GOLD-MEDAL WINNER COOKIES
These cute cookies are crisp-tender, not too sweet and sturdy enough to hold their shape when baked. If you have the time and ingredients, you can pipe designs on the finished medals with decorating or royal icing.
Provided by Food Network Kitchen
Categories dessert
Time 4h14m
Yield 18 to 24 cookies, depending on the size of the cutters
Number Of Ingredients 9
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.
GOLD RUSH GRIDDLE COOKIES
These griddle-baked cookies are the closest I have come to the flavor of old fashioned Sunshine Golden Fruit Bar cookies, which are no longer sold. Yum!
Provided by cathyfood
Categories Dessert
Time 40m
Yield 48 2" cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients in your largest mixing bowl. Cut in shortening until mealy. Add beaten egg, milk, and raisins; mix until all ingredients are moistened and dough holds together. Dough will be very stiff.
- Preheat pancake griddle to 350 degrees F. A few drops of water should dance on the surface when hot enough.
- Roll out dough on floured board to ¼" thick. Cut with pizza wheel, scissors, or 2" cookie cutter.
- Lightly oil hot griddle. Place cookies on it without crowding. As the bottoms brown, the tops become puffy. Then turn with spatula and brown on the other side.
- Cool on rack. Makes approximately 4 dozen.
Nutrition Facts : Calories 102.3, Fat 4.6, SaturatedFat 1.2, Cholesterol 4.4, Sodium 76.9, Carbohydrate 14.3, Fiber 0.4, Sugar 6.4, Protein 1.3
POT O' GOLD COOKIES
Make and share this Pot O' Gold Cookies recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in milk and extracts.
- Combine the flour, almonds and salt; gradually add to creamed mixture and mix well.
- Shape into a 10-inch roll, wrap in plastic wrap.
- Refrigerate overnight.
- Unwrap and cut into 1/4 inch slices.
- Place 2-inches apart on ungreased baking sheets.
- Bake at 325* for 14-16 minutes or until set.
- Remove to wire racks to cool.
- Combine the icing ingredients; decorate cookies as desired.
- Let stand until set.
- Store in an airtight container.
Nutrition Facts : Calories 107.8, Fat 5.6, SaturatedFat 3, Cholesterol 12.4, Sodium 43.3, Carbohydrate 13.7, Fiber 0.4, Sugar 8.5, Protein 1.1
GOOD LUCK IRISH COOKIES
To top off the meal, Connie bakes these appropriately Irish cookies. "But they taste good anytime," she says. "You can even change the food coloring to fit other holidays." -Connie Lou Blommers, Pella, Iowa
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 64 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy. Beat in eggs and extracts. If desired, add food coloring. Whisk flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Scoop tablespoonfuls of dough and shape into balls; place 2 in. apart on ungreased baking sheets. , Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on pan for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GOLDEN SUGAR COOKIES
Make and share this Golden Sugar Cookies recipe from Food.com.
Provided by Dine Dish
Categories Dessert
Time 10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Sift the first 4 ingredients together.
- Cream butter and extracts together until butter is softened.
- Add sugar gradually, creaming until fluffy after each addition.
- Add yolks one at a time, beating well after each addition.
- Add dry ingredients in 4ths, beating until just blended.
- Make balls (1-inch), about 2-inches apart on ungreased sheets.
- Bake at 350° for 10 minutes or until golden brown.
Nutrition Facts : Calories 4436.4, Fat 196.2, SaturatedFat 120.3, Cholesterol 907.6, Sodium 3171.8, Carbohydrate 641.9, Fiber 8.4, Sugar 401.1, Protein 39.6
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