Gold Crispies, what a great name for a cookie! This recipe caught my eye as I was paging through Cookies by Bess looking for a recipe with ingredients I already had in my pantry. Gold Crispies turned out to be a great recipe, but not what I expected in the end.
When I’m looking at recipe ingredients, I tend to just look at the list. Gold Crispies has most of the normal cookie ingredients listed. But it also had ingredients in the recipe instructions. The instructions say to shape the dough into small balls and then roll in cinnamon and nuts. Luckily I had both in my pantry!
I’m rating Gold Crispies 2-stars for cookie difficulty. It’s not a hard recipe, but trying to roll the dough balls in the cinnamon and nuts didn’t work so well for me. I rolled the dough ball in the mixture, but the cinnamon and nuts didn’t stick! I eventually had to try to press the mixture onto the dough ball. In the end, I was able to get the cinnamon to stick a bit, but then needed to either press the nuts into the dough or try to put it on top of the cookie when I placed it on the cookie sheet.
I started by gathering the ingredients together. I had lemon extract in my pantry from making the Banana Bars and Coconut Ball recipes, it added a great taste to these cookies!
Once all the ingredients were mixed together, I placed some plastic wrap over the dough and put it in the refrigerator to chill for a couple hours. The 4 egg yolks gave the dough it’s golden color. So pretty!
The dough was the perfect consistency once I took it out of the refrigerator and started forming the small dough balls. I think the cake flour and egg yolks helped make the dough so rich and creamy looking! Again, so pretty!
I decided to roll out all the dough balls first, and then roll the balls in the cinnamon and nuts mixture. This strategy was for efficiency reasons only. I’m not sure if that made any difference, but for some reason the mixture didn’t adhere to the dough. As I mentioned, I ended up having to press the nuts to the dough.
This time around, I used pecans for the nuts. I was expecting a somewhat rich flavor cookie with the egg yolks, butter, and lemon so, I thought pecans would add to the rich flavors. Walnuts would give a completely different, but also awesome flavor. So you can’t lose with either choice!
As you can see by this picture, there was more cinnamon and nuts on the cookie sheet than the cookies!
I baked the cookies for 14 minutes (versus 15 minutes) to ensure the bottoms didn’t get too brown. This was just enough time to toast the cinnamon and nuts and fully bake the cookie. I decided to bake my last batch without the cinnamon and nuts, mostly because I ran out of the mixture 🙂 I’m glad I did thought, I love the contrast of the two in this picture. The cookies almost look naked, but they still show lots of texture!
Gold Crispies have such a unique flavor! The lemon with the cinnamon and nuts is very different from any other cookie I’ve made or tasted…I love the combination! I taste the lemon from the cookie first and then the cinnamon and nuts. Really unique and really good!
If you are looking for a completely unique and beautiful looking cookie, Gold Crispers are a great choice! They will go great with coffee or tea or milk!
I know you will love them! Enjoy!
2 cups cake flour
1 ½ tsp baking powder
½ cup butter
1 cup sugar
4 egg yolks
½ tsp lemon extract
Cream butter and sugar. Add egg yolks and flavoring. Beat well. Add sifted flour with baking powder. Chill for a few hours. Shape into small balls. Roll in mixture of cinnamon and chopped nuts. Bake at 350 degrees for 15 minutes.
Makes about 8 dozen
Cookie Category: Molded or Shaped