Gelt Blossom Cookies
Ingredients
- 1.75 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar plus extra for rolling
- 0.5 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 24 chocolate gelt coins unwrapped
Instructions
- Preheat oven to 350°F, line two baking sheets with parchment.
- Whisk flour, baking soda and salt in a bowl.
- Beat butter, peanut butter, granulated sugar and brown sugar 2 minutes until creamy.
- Add egg and vanilla, mix until smooth.
- Add the flour mixture, mix just until a soft dough forms.
- Roll dough into 1 inch balls, roll each in extra sugar.
- Place 2 inches apart on the sheets, bake 9 to 10 minutes, until edges are set and the tops look slightly underdone.
- Press a gelt coin into the center of each cookie as soon as they come out of the oven, while still soft.
- Cool on the sheet 5 minutes, until the coin holds its place, then move to a rack.
Good to Know
Swap sunflower seed butter for a nut-free version if the dessert table needs to be allergy-safe.