Chocolate Hazelnut Cookies

By jgroeneveld

Chocolate Hazelnut Cookies are so amazing that you won't want to share! Let's just say that finding yourself alone in a room with a plate of these cookies and a tall glass of milk would be very, very dangerous. The trifecta of chocolate, hazelnuts, and rum is irresistible. Decorating the cutouts with royal icing adds a festive touch.

Ingredients

• 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

Details

Servings 12
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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.