Gelt Thumbprints Take Your Dreidel Winnings To The Next Level
Yields: 24-36
Prep Time: 10 mins
Total Time: 1 hour 30 mins
Ingredients
2/3 c.
(133 g.) granulated sugar
1 tbsp.
finely grated orange zest (from about 1 orange)
1 c.
(2 sticks) unsalted vegan butter
1 tsp.
pure vanilla extract
1/4 tsp.
kosher salt
2 1/3 c.
(280 g.) all-purpose flour
24
large or 36 small chocolate gelt coins, plus 2 Tbsp. finely chopped coins
Cooking spray
1 c.
blue and white nonpareils
Directions
In the large bowl of a stand mixer fitted with the paddle attachment, rub sugar and zest together with your fingertips for a few minutes to release the orange’s essential oils. Add butter and beat on medium-high speed until creamy, 2 to 3 minutes. Add vanilla and salt and beat until combined.
Reduce mixer speed to low. Add flour and beat until just combined. Add chopped chocolate coins and continue to beat until just combined. Cover bowl with plastic wrap and refrigerate until cold, at least 1 hour and up to overnight.
Let dough come to room temperature. Place a rack in center of oven; preheat to 350°. Depending on size of gelt coins, spray a small (1-Tbsp.) or medium (2-Tbsp.) scoop with cooking spray.
Place nonpareils on a plate. Scoop and roll dough into balls, then roll each in nonpareils until coated. Arrange between 2 parchment-lined baking sheets, spacing 2" apart. Using a flat-bottomed glass, gently press dough down to flatten, smoothing the edges if desired. Using a spice lid or cork about the same size as gelt coins, gently indent center of rounds.
Bake cookies until slightly firm, 11 to 13 minutes. Remove from oven and immediately press a gelt coin into center of each cookie. Continue to bake until gelt is shiny, about 10 seconds more. Let cool.
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