Chocolate Hazelnut Cookies
Rich and decadent chocolate cookies studded with toasted hazelnuts and enhanced with a hint of dark rum. These elegant cut-out cookies combine the classic flavors of chocolate and hazelnut for a sophisticated treat.
Ingredients
- •1 cup hazelnuts
- •1½ cups all-purpose flour
- •¾ cup unsweetened cocoa powder
- •1¼ teaspoons baking powder
- •½ teaspoon salt
- •1½ sticks unsalted butter
- •1¼ cups sugar
- •1 large egg
- •1 tablespoon dark rum
- •decorative cookie cutters
- •garnish
Cooking Instructions
- 1.
Preheat oven to 375°F with rack in middle.
5 min
- 2.
Toast nuts in a small baking pan in oven until centers are golden, 12 to 15 minutes. Wrap in a kitchen towel and cool to warm, then rub off any loose skins. Chop nuts.
15 min
- 3.
Whisk together flour, cocoa, baking powder, and salt.
5 min
- 4.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and rum. At low speed, mix in flour mixture in 3 batches just until a dough forms. Stir in nuts.
10 min
- 5.
Divide dough in half and form each half into a 5-inch square. Wrap in plastic and chill until firm, at least 1 hour.
60 min
- 6.
Preheat oven to 375°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
5 min
- 7.
Roll out 1 piece of dough between 2 sheets of parchment into an 11-to 12-inch square. Freeze on a tray until firm, about 20 minutes.
20 min
- 8.
Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets.
10 min
- 9.
Bake cookies, switching position and rotating sheets halfway through, until firm and tops are slightly cracked, 8 to 12 minutes total. Transfer cookies to racks to cool completely.
12 min
- 10.
Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
30 min
