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    30 Nov CHANUKAH GELT COOKIES RECIPE

    Posted at 23:42h in by
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    INGREDIENTS:

    2/3 cup unsalted margarine, softened to room temperature

    2/3 cup white granulated sugar

    1 1/2 teaspoons pure vanilla extract

    1/4 cup cornstarch

    1 2/3 cup all-purpose flour,

    plus 1-2 tablespoons as

    needed

    1-2 tablespoons milk * (use soy milk to keep pareve) optional and only as needed add a little bit at a time

     

    DIRECTIONS:

    These traditional thumbprint cookies become a family favorite for Chanukah when you use a piece of chocolate gelt in the center.

    Preheat oven to 375 F degrees. Line 2 large baking sheets with parchment paper or a silicone mat. Set aside. In the bowl of a stand mixer or using a hand mixer on medium speed, cream margarine and sugar together until smooth and creamy (about 5-6 minutes). Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed. Turn mixer o then slowly add in cornstarch and our. Turn mixer back on low and beat until the dough starts to crumble and clump together. If dough seems too wet – add more our (1 tablespoon at a time up to 2 tablespoons). If dough is too wet, add 1-2 teaspoons milk. Turn mixer o and gather the dough with your hands to press the dough down and together while kneading and squishing the dough with your palms to form a big ball. This might take about 2 minutes. The warmth from your hands will soften the dough and form together. Pick o 1″ pieces and roll and squish tightly into round cookie dough balls (you can roll them in granulated sugar for an extra crunch and sheen if desired) and place about 1.5″ apart onto prepared baking sheets. Make an indentation with thumb or using a 1/4 teaspoon in the center of each dough ball. Bake in preheated oven until set but still pale & not golden, about 10 – 12 minutes. Be careful not to overbake, as the cookies will continue cooking as they are cooling. Remove from oven and indent center again if necessary. Dough will continue to cook as it cools. Press chocolate gelt coin into indentation. Allow to dry on the baking sheet for 5 minutes then transfer to a wired cookie rack to cool completely.