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Thin and Crispy Chocolate Gelt Cookies
Ingredients
Cookies:
- 3 sticks margarine or butter
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup Dutch process cocoa
- 2 cups flour
Glaze
- 2 cups powdered sugar
- 2 Tablespoon milk or parve milk
- 1/2 teaspoon vanilla extract
Garnish:
- Chocolate coins, for garnish
Instructions
- Preheat oven to 350.
- In the bowl of an electric mixer, on medium speed, beat together margarine, sugar, baking powder, salt and vanilla. Beat until combined. (You may need to scrape down the sides as you mix.)
- Turn mixer speed to low and add cocoa powder and flour. Stir until combined and a dough forms.
- Roll dough out on a lightly floured sheet of parchment paper. Cut into circles, about an inch and a half in diameter. (A shot glass is a great shape to use for cutting here.) Remove dough from between the circles, then repeat on another sheet of parchment paper. Transfer parchment carefully to a baking sheet and bake for 10-11 minutes, until crispy. Let cool for about 10 minutes.
- Meanwhile, prepare glaze: stir all ingredients together to form a glaze.
- To assemble, dip partially cooled cookies into glaze, then immediately top with a chocolate coin.
Notes
Plan ahead: these cookies freeze nicely.
To make this year round: use chocolate shavings or a square of a thin chocolate bar in place of the Gelt.
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