RICH CHOCOLATE RUM COOKIES

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Rich Chocolate Rum Cookies image

Categories     Cookies     Rum     Chocolate     Dessert     Bake     Kid-Friendly     Chill     Hazelnut     Gourmet     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground hazelnuts (about 1/2 cup shelled nuts)
12 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 stick (1/4 cup) unsalted butter
1/4 cup dark rum
2 large eggs
about 1/4 cup confectioners' sugar for sprinkling cookies

Steps:

  • In a bowl whisk together flour, baking powder, salt, and hazelnuts. In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. Stir in rum and cool. Whisk in eggs and stir in flour mixture. Chill dough, covered, 1 hour, or until firm enough to handle.
  • Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. Chill logs, wrapped in wax paper, 4 hours, or until firm.
  • (After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours.)
  • Preheat oven to 350° F. and lightly butter 2 baking sheets.
  • Cut logs into 1/2-inch-thick rounds and arrange about 1 inch apart on baking sheets. Bake cookies in batches in middle of oven 8 minutes and transfer to racks. Cool cookies completely and sprinkle with confectioners' sugar. Makes about 36 cookies.

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