CHOCOLATE HAZELNUT COOKIES

Chocolate Hazelnut Cookies image

Provided by Shelley Wiseman

Yield Makes 60 to 80 (3-inch) cookies

Number Of Ingredients 11

Previous Next

1 cup hazelnuts (5 ounces)
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 large egg
1 tablespoon dark rum
Equipment: decorative cookie cutters (about 3 inches)
Garnish:

Steps:

Preheat oven to 375°F with rack in middle.
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.
Whisk together flour, cocoa, baking powder, and salt.
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.
Divide dough in half and form each half into a 5-inch square. Wrap in plastic and chill until firm, at least 1 hour.
Preheat oven to 375°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
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.
Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets.
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.
Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.