Ingredients for Rum Drunk Cranberry Hazelnut Cookies
- 1 ½ cups (200g) hazelnuts (1 cup for the dough, ½ cup chopped for topping)
- Margarine
- White Sugar
- 1 cup (200g) packed light brown sugar (plus extra for topping)
- Pure Vanilla Extract
- Egg
- All Purpose Flour
- Whole Wheat Pastry Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon
- Allspice
- 1 cup (150g) dried cranberries (plus extra for topping)
- ½ cup (120ml) dark rum
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How to Make Rum Drunk Cranberry Hazelnut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine 1 cup (200g) hazelnuts, 1 cup (200g) brown sugar, ½ cup (100g) granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, ½ cup (120ml) dark rum, and 1 cup (240ml) cranberry sauce.
- Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be thick – use a sturdy spoon or stand mixer.
- Stir in 1 cup (150g) chopped dried cranberries and ½ cup (75g) chopped hazelnuts.
- Roll dough into 1-inch balls and place on prepared baking sheets, leaving some space between each cookie.
- Press down on each cookie ball gently with the bottom of a glass dipped in granulated sugar to create a slightly flattened shape.
- Sprinkle with extra brown sugar, granulated sugar, chopped cranberries, and crushed hazelnuts.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
1g
Carbs
5g
