Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup almond slices or chopped nuts (for the “gold” effect)
- ¼ cup edible gold dust or gold sprinkles for decoration
Optional for Extra Flavor
- ½ teaspoon cinnamon
- ½ teaspoon almond extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and optional spices.
- In a large mixing bowl, beat the softened butter and sugar until creamy and fluffy.
- Add the egg and vanilla extract, mixing well until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take small portions of dough and roll them into 1-inch balls, then flatten slightly to form coin shapes.
- Place the shaped dough on the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool slightly on a wire rack.
- Once cooled, lightly brush the cookies with edible gold dust or sprinkle with gold sprinkles for that authentic “gold coin” look.
Notes
- Store these cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, keep them in the fridge for up to a week.
- Freeze in layers separated by parchment paper for up to 3 months; thaw before serving for best crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Medieval / Classic American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal Kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg