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1/1 Photo of Rum-Drunk Cranberry Hazelnut Cookies
Holy man. I made up these cookies on a whim, based on the assumption that the oils contained in the nuts would be an interesting substitution for the oils in butter or shortening. What resulted was crisp on the outside, tender on the inside, and completely delicious. I also did rum soaked cranberries instead of the traditional chocolate chips or other fare because I wanted to go for something more 'sophisticated', a 'grown up' cookie (Okay, maybe I was just trying to be fancy - sue me.) While they would be impressive at a schmoozy cocktail party, they also taste good enough that your 8 year old nephew will start taking secret trips back to the cookie jar. One consideration of using nuts as your oil is that you're probably going to need a really sturdy mixing spoon to incorporate the wet and dry ingredients (That is, of course, unless you're lucky enough to have a stand mixer). This dough is SUPER thick, so grab a strong spoon and do a couple of extra sets of upper-body workouts at the gym. ***Just as a note, be sure to reserve some extra brown and white sugar, cranberries, and crushed hazelnuts to top the cookie patties before you pop them in the oven.
Units: US | Metric
Serving Size: 1 (27 g)
Servings Per Recipe: 24