Hazelnut Rum Brownie Cookies

1. 1

   Sift together flour, baking powder, and salt.

2. 2

   Add hazelnuts and set aside.

3. 3

   In a metal bowl set over a saucepan of simmering water, melt chocolate and butter, stir occasionally.

4. 4

   Remove from heat, stir in rum; let mixture cool.

5. 5

   Whisk in eggs.

6. 6

   Stir in flour mixture.

7. 7

   Cover and chill in fridge for 1 hour.

8. 8

   Place half the dough on a sheet of wax paper.

9. 9

   Form into a 10-inch log, using paper as a size guide and to roll it up in.

10. 10

    Repeat with 2nd half.

11. 11

    Chill logs wrapped in wax paper for 4 hours in fridge (will keep in fridge for 1 week).

12. 12

    Can keep in freezer for 1 month, but thaw in fridge 4 hours before slicing).

13. 13

    Thaw in fridge for 4 hours.

14. 14

    Preheat oven to 350 degrees (175 C.) and lightly butter or spray baking sheet.

15. 15

    Cut logs into 1/2-inch-thick slices and place on baking sheet (cookies will hardly spread).

16. 16

    Hint: butter or spray the knife - cookies are gooey.

17. 17

    Bake cookies in batches in middle of oven for 9 minutes.

18. 18

    Remove from sheet and cool.

19. 19

    Sprinkle heavily with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.