In a bowl of a mixer, mix margarine with the brown sugar until light and fluffy.
Add egg and mix until fully incorporated.
In a large bowl, whisk together the cocoa powder, flour, salt, and orange zest.
Add flour mixture to egg mixture, continue mixing until combined, scraping down sides of the bowl.
Scrape dough onto a piece of plastic wrap. Flatten into a disk. Refrigerate at least one hour or overnight.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Roll out dough on a lightly floured work surface to 1/4 inch thick. Use a round cookie cutter or the top of a juice glass and cut out cookies.
Press each cookie into the crystallized, colored or granulate sugar and place on baking sheets.
Bake at 350 degrees F for about 12 minutes. Cool and wrap in aluminum foil to look like gelt.
Contributed by:GourmetKosherCooking.com
