Gold Medal Cookies

Votes: 1

Time: 4 hours 15 minutes
Complexity: easily
Servings: 21

Nutritional value per serving:

Calories 200, total fat 10 G., saturated fats 6 G., proteins 3 G., carbohydrates 26 G., fiber 0 G., cholesterol 50 mg, sodium 112 mg, sugar 12 G.

If you're planning a contest at your home party, prepare these charming gold medal-shaped cookies to award the winners. They're crispy yet tender, just the right amount of sweet, and sturdy enough to hold their shape when baked. If you have the time and ingredients, you can decorate the finished "medals" with royal icing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups of premium flour (scoop with a spoon) + extra for working with the dough
2 tsp baking powder
1 teaspoon of salt
220 g unsalted butter
1 cup granulated sugar
3 large eggs (2 lightly beaten, 1 whole)
1 tsp vanilla extract
Yellow food coloring to tint the egg mixture
1/4 cup yellow decorative sugar

Ingredient Substitution Suggestions

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Recipe:

Special equipment:

22m of red, blue and white ribbon, cut into 90cm pieces; a 7.5-8cm round cookie cutter; a small glass or bowl (approximately 6cm in diameter); a wide drinking straw or small knife to cut a hole for the ribbon

Recipes with similar ingredients: premium flour, eggs

Cooking the dish according to the recipe:

In a large bowl, combine flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed for 3 minutes. Stir in 2 beaten eggs and vanilla extract.
Stir 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 2 cm thick. Wrap each in plastic wrap and refrigerate for at least 3 hours.

Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
Working with one piece of dough at a time, remove it from the refrigerator and let it soften for about 10 minutes. Roll the dough out on a lightly floured sheet of parchment paper to a thickness of 0.5 cm. Cut out 7.5-8 cm circles from the dough and place them on the prepared cookie sheets, spacing them at least 4 cm apart. Repeat with the second piece of dough, gathering and re-rolling any scraps as needed.
To make the cookies look like medals, press a small glass, about 6 cm wide, onto each circle, pressing it halfway down the dough. Freeze the cookies on baking sheets for 20 minutes. This will help preserve the imprinted circles when baking.
Combine the remaining egg with 6 drops of yellow food coloring and 1 teaspoon of water. Beat with a fork.
Using a wide drinking straw or the tip of a sharp knife, cut a circle or rectangle wide enough to thread a ribbon through the top of each cookie. Working with 2-3 cookies at a time, lightly brush the circles with beaten egg (avoiding the fingerprints) and sprinkle with decorative sugar. Lightly tap each cookie on the counter to shake off excess sugar (the frozen dough will be firm enough to tap).
Bake the cookies until they are set and the edges are just beginning to darken, 14 to 18 minutes, rotating the baking sheet halfway through.
Transfer the cookie sheet to a wire rack and let cool completely. If the ribbon holes have closed slightly, simply widen them with a knife while the cookies are still warm. Thread the ribbon through each cookie and tie the ends.