Hanukkah Gelt Cookies

Fun to enjoy during a spirited round of dreidel, these simple-to-make cookies require only three ingredients.

Yield: 16 servings

Ingredients

• 1 (16.5 ounce) roll refrigerated sugar cookies
• 16 pieces foil-covered chocolate coins (Hanukkah gelt), unwrapped
• Bright yellow or blue sanding sugar*

Instructions

1. Heat oven to 350 degrees F. Line cookie sheet with cooking parchment paper or silicone baking mat.
2. 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.
3. Bake for 8 to 10 minutes or until edges are light golden brown (gelt may be slightly melted but should hold its shape).
4. Cool for 5 to 10 minutes; remove from cookie sheets to cooling racks.

Notes

* You can find sanding sugar in the baking aisle at most craft stores. If you can’t find it, use your favorite blue or yellow sprinkles.

Cookies will stay fresh up to five days in an airtight container.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens