Rum-Drunk Cranberry Hazelnut Cookies

1. 1

   Combine the cranberries and rum and microwave for about a minute. Let it sit for about 15 minutes so that the cranberries can get a nice, steady buzz.

2. 2

   In a food processor (Unless you really like working with a mortar and pestle for a long time) combine the hazelnuts with the margarine until it has a rough paste consistency.

3. 3

   Stir together the sugars in a large mixing bowl. Beat together the egg and vanilla extract and mix them with your hazelnut 'butter'.

4. 4

   Sift together the flours, baking soda, salt, and spices. Add the dry stuff to the wet stuff a little bit at a time. Do some light stretching and get ready for a really good workout.

5. 5

   When all of the flour mixture has made it into the sugar mixture, pop your dough ball in the fridge for about an hour or so.

6. 6

   Roll the dough into little balls (about a spherical inch, maybe). Mix the reserved sugar, crushed hazelnuts, and cranberries in a small dish and press the dough spheres into dough patties in the mixture.

7. 7

   Put the dough patties on a cookie sheet lined with parchment or a silpat if you've got it and bake each batch for roughly 8-10 minutes at 375u00b0F You don't really need to worry about too much spreading as the nuts hold the melting point of the dough up pretty high. Cool the finished product completely on a cooling rack.

8. 8

   Dunk these babies in some milk and revel in the deliciousness you've just created. Good job!

* Per serving · 4 servings · Values may vary.

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