When it comes to cookies, I like to refer to Alice Medrich‘s book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. The title says it all isn’t it? These beautiful Goldies are addictive. Be warn. If you like Pepperidge Farm’s Milano Cookies, then I am sure you will enjoy these, as they are actually quite similar.
I sandwiched them with three different types of fillings. Milk chocolate, raspberry jam and chestnut jam. All of which are delicious, but the milk chocolate ones stood out particularly. The recipe for these cookies is vanilla based, but I imagine it would be fun to add lemon zest to the cookie batter and sandwich them with some smooth Lemon Curd.
Alice Medrich’s Goldies
1 1/2 cups (200g) unbleached all-purpose flour
4 1/4 tablespoons (40g) cornstarch
3 large eggs
3/4 cup plus 2 tablespoons (180g) sugar
3/4 teaspoon salt
1 tablespoon pure vanilla extract
170g unsalted butter, melted and still warm
- Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.
Combine the flour and cornstarch in a medium bowl and whisk together thoroughly with a wire whisk.
- In a large mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat with an electric mixer on high speed until the mixture is thick and pale, 2 to 3 minutes. Beat in the melted butter. Fold in half of the flour mixture. Fold in the remaining flour mixture.
- Drop rounded teaspoons of batter 2 inches apart on the lined or greased cookie sheets. Bake until the cookies are deep golden brown around the edges, 16 to 20 minutes, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.
- For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Repeat until all of the cookies are baked. Cool the cookies completely before stacking or storing.
- May be kept in an airtight container for at least 2 weeks.
Note : I changed the measurements of the ingredients from ounces to grams.