- 60
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Ingredients
- 1 c. butter
- 1 1/2 c. powdered sugar
- 2 Tb. dark rum
- 1 1/2 c. all-purpose flour
- 1/2 c. unsweetened cocoa powder
- 2 c. ground hazelnuts
- powdered sugar for rolling and dusting
Preparation
Step 1
In a large bowl, beat butter and powdered sugar at medium speed with an electric mixer until creamy. Add rum, beating until combined. In a medium bowl, combine flour and cocoa. Gradually add to butter mixture, beating until combined. Beat in hazelnuts. Cover and chill dough for 1 hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Spoon powdered sugar into a shallow dish. Roll dough into 1" balls. Roll balls in sugar. Place 2" apart on prepared baking sheets. Bake for 12-14 minutes, or until edges of cookies are dry. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks. Sift remaining powdered sugar over hot cookies.