Molly Yeh's Hazelnut Gelt Cookies | Girl Meets Farm

This nutty addition to Molly's Hanukkah cookie box is topped with sweet white chocolate and fun sprinkles! Watch #GirlMeetsFarm on Sundays @ 11a|10c from 9/19/21 to 12/19/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3oOaPXo Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook 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 Cookies RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 45 min Active: 30 min Yield: 24 to 26 cookies Ingredients 3 1/2 cup (448 grams) all-purpose flour, plus more for dusting 1 1/3 cup (150 grams) ground toasted hazelnuts (see Cook’s 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 follows Gelt: 6 ounces (168 grams) chopped white chocolate or white chocolate chips Gold and blue sprinkles, for garnish Directions In 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 that’s 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 they’re 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 it’s just smooth and then remove from heat. Cook’s Note For toasted and ground hazelnut, you can make your own or buy hazelnut flour. (Bob’s Red Mill sells it!) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ 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 #MollyYeh #GirlMeetsFarm #FoodNetwork #HazelnutGeltCookies Molly Yeh's Hazelnut Gelt Cookies ​| Girl Meets Farm | Food Network https://www.youtube.com/watch?v=whvECa1Z7Vk