Other favorite stops include Judy’s Kitchen, whose old-fashioned pies like coconut custard and various berry pies are wonderful. Another baking vendor to visit is the Farmer’s Daughter who makes wonderful fruit-spiked English muffins and mile-high popovers. Bowdoin Baking Company is another baker with some tempting sweets. We took home some of her melting moments cookies — utterly sweetly superb. I used to make these at Ole Miss, in fact!
Heat oven to 375° F. Line two baking sheets with parchment paper or aluminum foil. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Form the dough into heaping tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the still warm baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.