Rum Drunk Cranberry Hazelnut Cookies Recipes

RUM-DRUNK CRANBERRY HAZELNUT COOKIES

Steps:

• 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!

WHITE CHOCOLATE CRANBERRY HAZELNUT SUGAR COOKIES

Steps:

• Let dough come to room temp and pre-heat oven to 350 degrees.
• Flatten dough out into a "rectangle" with your hands.
• Pour the dried cranberries and hazelnuts over dough.
• Combine the dough into a ball mixing the dried cranberries and hazelnuts into the dough evenly.
• Once evenly combined make the dough back into a log.
• Take a sheet of wax paper and place log onto it.
• Roll dough up in the wax paper making the log about the same size as the orignal one you bought and then tighten the ends closed.
• Place in freezer for 15 minutes.
• Cut approximately 16 slices and place 2 inches apart on cookie sheet. Cook for 13-15 minutes, or until cookie are a light golden brown all over.
• Cool cookies on rack.
• While cookies cool melt the white chocolate chips in microwave safe dish on 50% power for 90 seconds. Take dish out and stir. Place back in microwave on 50% power for 1 more minute. Take out and stir.
• Dip cookies in the melted white chocolate covering only 1/2 the cookie. Place on wax paper to dry.