Rich Chocolate Rum Cookies

1. 1

   In a bowl whisk together flour, baking powder, salt, and hazelnuts.

2. 2

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

3. 3

   Stir in rum and cool.

4. 4

   Whisk in eggs and stir in flour mixture.

5. 5

   Chill dough, covered, 1 hour, or until firm enough to handle.

6. 6

   Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide.

7. 7

   Chill logs, wrapped in wax paper, 4 hours, or until firm.

8. 8

   (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.

9. 9

   Thaw the frozen dough in the refrigerator until sliceable, about four hours.)

10. 10

    Preheat oven to 350 F. and lightly butter 2 baking sheets.

11. 11

    Cut logs into 1/2-inch-thick rounds and arrange about 1 inch apart on baking sheets.

12. 12

    Bake cookies in batches in middle of oven 8 minutes and transfer to racks.

13. 13

    Cool cookies completely and sprinkle with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.