Making homemade gelt, or chocolate coins, is one of my favorite Hanukkah activities, so this is just gelt on top of cookies!
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 24 to 26 cookies |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 24 to 26 cookies |
Ingredients
- 3 1/2 cup (448 grams) all-purpose flour, plus more for dusting
- 1 1/3 cup (150 grams) ground toasted hazelnuts (see Cook’s Note)
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup (226 grams) unsalted butter, softened
- 2/3 cup (137 grams) granulated sugar
- 2/3 cup (80 grams) powdered sugar
- Zest of 1 orange
- 2 large eggs
- 1 teaspoon vanilla extract
- Gelt, recipe follows
- 6 ounces (168 grams) chopped white chocolate or white chocolate chips
- Gold and blue sprinkles, for garnish
Instructions
- In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
- Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
- When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment and set aside.
- Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that’s just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they’re lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
- Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
- To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it’s just smooth and then remove from heat.
Nutrition Facts
| Serving Size | 1 of 25 servings |
| Calories | 249 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 84 mg |
| Serving Size | 1 of 25 servings |
| Calories | 249 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 36 mg |
| Sodium | 84 mg |
Reviews
The gelt underneath the cookie was confusing. Occasionally the preternatural cuteness of this program is off putting. But the recipes are worth it so…
Excellent cookies and love how exact the recipe is, from the baking time to the white chocolate quantity, everything was perfect. Really enjoyed the addition of the orange zest and while I’m not usually a big white chocolate fan, it works here. Wish I could upload a picture!
What was she putting under the cookie dough as she put on cookie sheet?