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.
Recipe courtesy of Food Network Kitchen
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Gold-Medal Winner Cookies
Total:
4 hr 14 min
Prep:
10 min
Inactive:
4 hr
Cook:
4 min
Yield:
18 to 24 cookies, depending on the size of the cutters
Level:
Easy
Total:
4 hr 14 min
Prep:
10 min
Inactive:
4 hr
Cook:
4 min
Yield:
18 to 24 cookies, depending on the size of the cutters
Level:
Easy

Ingredients

Directions

Special equipment: 24 yards of red-white-and-blue ribbon cut into 1-yard lengths A 3- to 3 1/4-inch round cookie cutter A small glass or bowl (about 2 1/2-inches wide) A wide drinking straw or paring knife to cut a hole in the dough for the ribbon

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.

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