Rich Chocolate Rum Cookie
Happy Valentine's Day from The Bean Scoop!

Rum can be replaced with strong coffee or Kahlua
*1 1/4 cups all-purpose flour *1 1/2 teaspoons baking powder
*1/2 teaspoon salt *1/2 cup ground hazelnuts
*12 ounces bittersweet chocolate(not unsweetened)
*1/4 cup unsalted butter *1/4 cup dark rum (can substitute coffee liqueur or strong coffee) *2 large eggs
*1/4 cup confectioners' sugar for dusting cookies

1/4 cup cocoa
1 1/2 cup brown sugar
1 1/2 cup strong coffee

In a bowl whisk together flour, baking powder, salt and hazelnuts. Melt butter and chocolate over simmering water in a double boiler or metal bowl, stirring occasionally. Stir in rum and allow to cool. Whisk eggs into chocolate rum mixture and then stir in flour mixture. Chill dough for 1 hour or until firm enough to handle. Divide dough in half and form into two 10 inch logs. Wrap logs in wax paper and chill for 4 hours.

Preheat oven to 350F and lightly butter 2 baking sheets. Cut 1/2 inch thick cookies off logs and place 1 inch apart on baking sheets. Bake cookies in the middle of the oven for 8 minutes and transfer immediately to racks for cooling. When cookies are completely cooled sprinkle with confectioners' sugar.

Will keep for 4 days in airtight container. Dough can be kept in fridge up to one week and frozen for 1 month.

Adapted from Gourmet Magazine!

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