Source:

Seana

Serves/Makes:36 cookies

Ingredients

• 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

Preparation

• 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.

Comments

A great make-ahead cookie dough for quick and easy baking at the last minute! (Along with Coconut Classics on this site.)