Rating: 3.14 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Wrap these cookies in metallic foils to make cookies inspired by Hanukkah gelt.

Martha Stewart Living, December/January 1998

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Recipe Summary test

Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 3 minutes. Add egg; mix until well combined.

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  • In a large bowl, whisk together cocoa powder, flour, salt, and orange zest, if using. Add flour mixture to egg mixture; continue mixing until the ingredients are just combined, scraping down sides of the bowl.

  • Scrape dough onto a piece of plastic wrap; flatten into a disk. Wrap, and chill at least 1 hour or overnight.

  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in a small bowl.

  • On a lightly floured work surface, roll out dough to a 1/4-inch thickness. Using a 2-inch-round cutter, cut out cookies. Carefully press each cookie into granulated sugar. Transfer cookies to sheets, spaced 1/2 inch apart.

  • Bake until cookies are firm, about 12 minutes. Cool on a wire rack. Wrap in foil.

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Reviews (1)

7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
12/03/2013
The recipe is easy. If you are like me and you LOVE cocoa, then this is a recipe for you! They have a rich cocoa taste. Amazing! I doubled the recipe and made 100 cookies. A keeper!