Hanukkah Gelt Cookies with Sprinkles

Notes

NOTE: needs to be refrigerated at least 1 hour. Autumn really like these, Kaleb didn't try them https://www.foodnetwork.com/recipes/food-network-kitchen/gelt-peanut-butter-blossoms-9349285

Ingredients






  6. packed

  7. creamy, with sugar





Instructions

  1. Whisk together the flour, baking soda and salt in a medium bowl until combined.
  2. Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. 
  3. Add the peanut butter and continue beating until fluffy, about 1 minute. Add the vanilla and egg and beat until combined. 
  4. With the mixer on low speed, gradually add the dry ingredients and mix until combined. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight. 
  5. Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
  6. Put sprinkles in a small dish.
  7. Use cookie scoop to make  dough balls, then roll in sprinkles and place on baking sheet
  8. Bake, rotating the baking sheet halfway through, until the cookies are puffed and lightly golden, about 12 minutes.
  9. Immediately press a chocolate gelt into the center of each cookie. Let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely.