Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Hanukkah gelt, chopped
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chopped Hanukkah gelt.
7. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
8. Flatten each ball slightly with the back of a spoon.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 22g
Protein: 2g
Sodium: 70mg
Sugar: 10g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the recipe.
- Brown sugar can be used instead of granulated sugar for a slightly different flavor.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, for added texture.
- Use dark chocolate or white chocolate Hanukkah gelt instead of milk chocolate.
- Add 1 teaspoon of cinnamon or nutmeg for a spiced flavor.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- If the dough is too sticky, refrigerate it for 30 minutes before rolling into balls.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
To reheat, place the cookies in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Arrange the cookies on a festive platter and sprinkle with powdered sugar.
Garnishes:
Top each cookie with a small piece of Hanukkah gelt for added decoration.
Pairings:
Serve with a cup of hot cocoa or coffee.
Suggested Side Dishes:
These cookies are perfect on their own, but can also be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the cookies are spreading too much during baking, refrigerate the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food Safety Advice:
Make sure to wash your hands and all utensils before and after handling the dough.
Food History:
Hanukkah gelt is a traditional gift of money given to Jewish children during the Hanukkah holiday. The custom of giving chocolate coins as gelt is a more recent tradition.
Flavor Profiles:
These cookies have a buttery, vanilla flavor with bursts of chocolate from the chopped Hanukkah gelt.
Serving Suggestions:
Serve these cookies as a sweet treat during the Hanukkah holiday season.
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Taste: Sweet, Buttery, Chocolatey, Nutty