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Dairy
Medium
6 Servings
Allergens 
40 Minutes
Diets
No Diets specified
Deluxe Hanukkah gelt topped cookies packed with nuts, toffee, and caramel. Submitted by Michele Kusma
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1 egg, separated
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1/4 cup finely chopped pecans
1/4 cup toffee bits
2 tablespoons coarse sparkling sugar
1/2 cup caramel bits
2 teaspoons water
12 chocolate coins (gelt), unwrapped
Heat oven to 350 degrees Fahrenheit. Line a large baking pan with parchment paper.
Using an electric mixer, cream the butter, brown sugar, and egg yolk. Add vanilla, flour, and salt and continue mixing until a ball of dough begins to form. Shape the dough into 12 equal size balls.
Place egg white in a small bowl. Mix pecans, toffee bits, and sparkling sugar in another small bowl. Roll balls of dough in egg white and then in the pecan mixture. Place them on the baking pan, about two inches apart.
Bake at 350 degrees Fahrenheit for 18-22 minutes or until cookies are golden brown around the edges. Remove cookies from oven, and use the rounded side of a melon ball scoop or spoon to make an indentation in the middle of each cookie. Cool on pan for five minutes and then move cookies to a wire rack.
While cookies are cooling, place caramel bits and water in a small microwave-safe bowl. Microwave on HIGH for one minute, stirring halfway through. If caramel is not completely melted, microwave in 10-second increments until it can be stirred smooth.
Fill each indentation on the cookies with melted caramel. Top caramel with a chocolate coin. Cool before serving.
Yield: 12 cookies
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