A friend of ours made these last night to go with my lemon-lime possets, and I had the same reaction as the woman on the show when I bit into one. I couldn’t stop eating them! The egg yolks make them wonderfully chewy in the center and the extra brown sugar gives them more of a caramel flavor.
This is my version of the cookies and they’re to die for.
For something a little extra special you can add 3-4 finely chopped knobs of stem ginger in syrup (drained) and add to the mix just before you put the flour in, OR,
8 finely chopped good quality dried apricots with the ginger. Some finely chopped fresh rosemary is good with ginger too.
Sorry Ted!
1 cup unsalted butter, 2 sticks softened
1 ⅓ cup confectioner’s sugar
3 tbsp dark brown sugar
3 large egg yolks
1 tsp good vanilla extract
1 ¾ cup All purpose flour (You can use oat flour too)
1/2 tsp scant kosher salt
Heat the oven to 350F
Line a 8×8” baking dish with parchment with some overhang to lift them out of the pan easily. Grease the pan.
Using a mixer, beat butter, sugars and salt together on medium speed until smooth and creamy
Stir in the egg yolks and vanilla extract
Add the flour and mix just until the dough just comes together. Do not over mix.
Press dough into an even layer in the pan. The dough will be sticky, dampen hands (just a bit) to press dough in. Spread and level dough with an offset spatula. Dock dough with a fork 2 inches apart.
Bake at 350F for 40-50 minutes or until a thin, golden brown layer forms on top and the center is not too soft.
Cool completely before cutting into 3 rows. Cut each row into 8 pieces.