1 stick (1/2 cup) unsalted margarine
1½ cup 2 tablespoons packed sight-brown sugar
1 large egg
1 cup unsweetened cocoa powder
½ cup plus 3 tablespoons flour
½ teaspoon salt
1 teaspoon grated orange zest (optional)
¼ cup large coarse crystallized sugar, clear or colored, or granulated sugar
In a bowl of a mixer, mix brown sugar with the margarine 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 the ingredients 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.
Heat oven to 350 degrees. Line two baking sheets with parchment paper. Roll out dough on a lightly floured work surface to ¼ inch thick and cut out with round cookie cutter or the top of a juice cup. Press each cookie into the crystallized or colored sugar and place on the baking sheets.
Bake for about 12 minutes. Cool and wrap in aluminum foil to look like gelt.