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Hazelnut Rum Brownie Cookies
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Serves/Makes:36 cookies

  • 1-1/4 cups (300 ml) all-purpose flour
  • 1-1/2 tsp (7 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) ground hazelnuts
  • 12 oz (336 grm). fine-quality bittersweet chocolate (not unsweetened)
  • 1/4 cup (60 ml) unsalted butter
  • 1/4 cup (60 ml) dark rum
  • 2 large eggs
  • 1/4 cup (60 ml) powdered sugar (approx.) for sprinkling cookies
  • Sift together flour, baking powder, and salt.
  • Add hazelnuts and set aside.
  • In a metal bowl set over a saucepan of simmering water, melt chocolate and butter, stir occasionally.
  • Remove from heat, stir in rum; let mixture cool.
  • Whisk in eggs.
  • Stir in flour mixture.
  • Cover and chill in fridge for 1 hour.
  • Place half the dough on a sheet of wax paper.
  • Form into a 10-inch log, using paper as a size guide and to roll it up in.
  • Repeat with 2nd half.
  • Chill logs wrapped in wax paper for 4 hours in fridge (will keep in fridge for 1 week).
  • Can keep in freezer for 1 month, but thaw in fridge 4 hours before slicing).
  • At time of baking:
  • Thaw in fridge for 4 hours.
  • Preheat oven to 350 degrees (175 C.) and lightly butter or spray baking sheet.
  • Cut logs into 1/2-inch-thick slices and place on baking sheet (cookies will hardly spread). Hint: butter or spray the knife - cookies are gooey.
  • Bake cookies in batches in middle of oven for 9 minutes.
  • Remove from sheet and cool.
  • Sprinkle heavily with powdered sugar.
A great make-ahead cookie dough for quick and easy baking at the last minute! (Along with Coconut Classics on this site.)

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