Rum-Drunk Cranberry Hazelnut Cookies

Recipe by Matty H.
READY IN: 1hr 10mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Stir together the sugars in a large mixing bowl. Beat together the egg and vanilla extract and mix them with your hazelnut 'butter'.
  • 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.
  • 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.
  • 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.
  • 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 375°F 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.
  • Dunk these babies in some milk and revel in the deliciousness you've just created. Good job!
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