Hazelnut Gelt Cookies

To make the cookies, in a bowl, stir together the flour, ground hazelnuts, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter, both sugars and orange zest on medium-high speed until pale and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and gradually add the flour mixture, beating until blended.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.  

Divide the dough in half. On a lightly floured surface, roll out half of the dough so it is just under 1/2 inch (12 mm) thick. Using a biscuit cutter, cut out 2 1/2-inch (6-cm) rounds and transfer to a prepared baking sheet, spacing the cookies 1 inch (2.5 cm) apart. Reroll the scraps and cut out more cookies. Repeat with the remaining dough half.

Bake until the cookies are lightly browned on the bottom; begin checking for doneness after 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack and let cool completely.

To decorate, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each increment, until it’s just smooth. Remove from the heat. Spoon 1 tsp. of the chocolate onto the top of each cookie and spread it with a spoon into a little gelt-size circle. Top with sprinkles and let set in the refrigerator or at room temperature for an hour before serving. Makes about 26 cookies.

Recipe courtesy of Molly Yeh, cookbook author, founder of My Name is Yeh and host of the Food Network series Girl Meets Farm