Molly Yeh bakes up a sweet Hanukkah treat with these thick and nutty cookies topped with sparkly chocolate gelt.#MollyYeh #GirlMeetsFarm #FoodNetwork #Hazelnut #Gelt #Cookies #HanukkahSubscribe to Max to stream more #GirlMeetsFarm! #StreamOnMaxGet the recipe https://foodtv.com/3oOaPXoSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Hazelnut Gelt CookiesRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 45 minActive: 30 minYield: 24 to 26 cookiesIngredients3 1/2 cup (448 grams) all-purpose flour, plus more for dusting1 1/3 cup (150 grams) ground toasted hazelnuts (see Cooks Note)1 teaspoon baking powder 3/4 teaspoon kosher salt 1 cup (226 grams) unsalted butter, softened 2/3 cup (137 grams) granulated sugar 2/3 cup (80 grams) powdered sugar Zest of 1 orange 2 large eggs 1 teaspoon vanilla extract Gelt, recipe followsGelt:6 ounces (168 grams) chopped white chocolate or white chocolate chipsGold and blue sprinkles, for garnishDirectionsIn a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.Line two baking sheets with parchment and set aside.Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness thats just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until theyre lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!Gelt: To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until its just smooth and then remove from heat.Cooks Note: For toasted and ground hazelnut, you can make your own or buy hazelnut flour. (Bobs Red Mill sells it!)Copyright 2021 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Hazelnut Gelt Cookies | Girl Meets Farm | Food Networkhttps://youtu.be/EUfIcW5iO3I
