Hanukkah Gelt Cookies Recipe 445

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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

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

HANUKKAH GELT COOKIES RECIPE - (4.4/5)



Hanukkah Gelt Cookies Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 3

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.

HANUKKAH CUTOUT COOKIES



Hanukkah Cutout Cookies image

Categories     Cookies     Mixer     Citrus     Dessert     Bake     Hanukkah     Lemon     Winter     Bon Appétit

Yield Makes about 6 dozen

Number Of Ingredients 15

Cookies
1/2 cup (1 stick) unsalted butter or solid vegetable shortening, room temperature
1 cup sugar
1 large egg
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
Icing
3 cups powdered sugar
2 tablespoons (or more) milk
1 1/2 tablespoons fresh lemon juice
3 to 4 drops blue food coloring

Steps:

  • For cookies:
  • Using electric mixer, cream butter and sugar in large bowl until light. Beat in egg, lemon juice, lemon peel and vanilla. Mix flour, baking powder and salt in small bowl. Add to butter mixture and stir until well combined. Divide dough into 3 pieces. Flatten each into disk. Wrap each in plastic and chill 2 hours or overnight.
  • Preheat oven to 350°F. Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch. Using Hanukkah cookie cutters dipped into flour, cut out cookies. Transfer to ungreased cookie sheets, spacing evenly. Gather scraps, reroll and cut out additional cookies, chilling dough if necessary. Bake until cookie edges are golden, about 10 minutes. Transfer cookies to racks and cool. Repeat rolling, cutting and baking with remaining dough pieces in batches.
  • For icing
  • Place sugar in bowl. Stir in 2 tablespoons milk and lemon juice. Add more milk if icing is too thick to pipe. Transfer half of icing to another bowl. Mix food coloring into half of icing.
  • Spoon plain and colored icings into separate pastry bags fitted with small round tips or into parchment cones. Pipe icings decoratively onto cookies. Let stand until icing sets, about 2 hours. (Can be made 1 week ahead. Store cookies in single layers in airtight containers.)

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