Gelt Cookies Recipes

HANUKKAH GELT COOKIES

Hanukkah Gelt Cookies image

Fun to enjoy during a spirited round of dreidel, these simple-to-make cookies require only three ingredients.

Categories Dessert

Time 20m

Yield 16

Number Of Ingredients 3

Ingredients

1 roll (16.5 oz) refrigerated sugar cookies
16 pieces foil-covered chocolate coins (Hanukkah gelt), unwrapped
Bright yellow or blue sanding sugar

Steps:

Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat. Cut dough evenly into 16 slices; place slices 2 inches apart on cookie sheet. Flatten each slice until it measures about 2 inches in diameter. Sprinkle slices with sanding sugar; place 1 piece of gelt on center of each slice.
Bake 8 to 10 minutes or until edges are light golden brown (gelt may be slightly melted but should hold its shape). Cool 5 to 10 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : ServingSize 1 Serving

HAZELNUT GELT COOKIES

Hazelnut Gelt Cookies image

Making homemade gelt, or chocolate coins, is one of my favorite Hanukkah activities, so this is just gelt on top of cookies!

Provided by Molly Yeh

Categories dessert

Time 45m

Yield 24 to 26 cookies

Number Of Ingredients 13

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

Steps:

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.

HOMEMADE GELT

Homemade Gelt image

Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 3 dozen.

Number Of Ingredients 3

Ingredients

2 teaspoons canola oil
3 (3-1/2 ounces each) dark chocolate candy bars, melted
1/4 cup sliced almonds, finely chopped

Steps:

Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang on counter. Sprinkle with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.

Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 0 sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

HANUKKAH GELT COOKIES RECIPE - (4.4/5)

Hanukkah Gelt Cookies Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 3

Ingredients

1 (16.5-ounce) tube package refrigerated sugar cookies
16 pieces foil-covered chocolate coins, Hanukkah gelt, unwrapped
Bright yellow or blue sanding sugar, or both, to taste

Steps:

Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat. Cut dough evenly into 16 slices; place slices 2-inches apart on cookie sheet. Flatten each slice until it measures about 2-inches in diameter. Sprinkle slices with sanding sugar; place 1 piece of gelt on center of each slice. Bake 8 to 10 minutes or until edges are light golden brown, gelt may be slightly melted but should hold its shape). Cool 5 to 10 minutes; remove from cookie sheets to cooling racks.

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