Rum-Drunk Cranberry Hazelnut Cookies: A Sophisticated Treat for Every Palate

There are some flavor combinations that just whisper “cozy” and “celebration” to me, and this cookie recipe hits both notes with a resounding flourish. I remember the first time I conjured these beauties. It was a chilly autumn evening, and I was feeling a bit experimental in the kitchen, a familiar impulse for any chef. I had a jar of good quality rum and a bag of plump dried cranberries staring at me, and a growing curiosity about how the unique oils within hazelnuts could transform the traditional cookie base. The result was beyond anything I’d anticipated – a cookie that was at once delightfully crisp on the outside, yielding to a tender, almost chewy center, a testament to the magic of nuts as a fat source. They’re sophisticated enough for a grown-up gathering, yet possess a comforting familiarity that makes them an instant hit with even the youngest palates.

Recipe Overview

• Prep Time: About 1 hour (including chilling)
• Cook Time: 8-10 minutes per batch
• Total Time: About 1 hour 15 minutes to 1 hour 30 minutes
• Yields: 24-36 cookies
• Servings: 24
• Dietary Type: Contains Gluten, Eggs, Dairy (if margarine is dairy-based)

Ingredients

This recipe calls for a thoughtful blend of ingredients, where the hazelnuts and rum play starring roles.

• 2⁄3 cup hazelnuts
• 1 tablespoon margarine
• 1⁄2 cup white sugar
• 1⁄2 cup brown sugar
• 1 teaspoon pure vanilla extract
• 1 egg (or your preferred egg substitute)
• 3⁄4 cup all-purpose flour
• 3⁄4 cup whole wheat pastry flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon allspice
• 1⁄2 cup dried cranberries
• 3 tablespoons rum

Equipment Needed

While not overly specialized, a few key tools will make this process smoother.

• Microwave-safe bowl
• Food processor (or mortar and pestle for a true rustic experience)
• Large mixing bowl
• Whisk or electric mixer
• Sifter or fine-mesh sieve
• Baking sheets
• Parchment paper or silicone baking mats (Silpats)
• Cooling rack

Instructions

The process for these cookies is a delightful journey, starting with infusing the cranberries and culminating in perfectly baked, flavor-packed morsels.

1. Infuse the Cranberries: In a microwave-safe bowl, combine the dried cranberries and rum. Microwave on high for approximately 1 minute. This step helps plump the cranberries and allows them to absorb the subtle notes of the rum. Let this mixture sit for at least 15 minutes to allow the cranberries to become nicely saturated.

2. Create the Hazelnut Paste: In a food processor, combine the hazelnuts with the margarine. Process until the mixture achieves a rough paste consistency. If you don’t have a food processor, a mortar and pestle can be used, though it will require more time and effort. This hazelnut paste is key to the unique texture of these cookies.

3. Combine Wet Ingredients: In a large mixing bowl, stir together the white sugar and brown sugar. In a separate small bowl, whisk together the egg (or egg substitute) and pure vanilla extract. Add this egg mixture to the sugars, and then incorporate the hazelnut paste. Beat these together until well combined.

4. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, whole wheat pastry flour, baking soda, salt, cinnamon, and allspice. Sifting ensures that these dry ingredients are evenly distributed and helps to aerate the flour, contributing to a lighter cookie texture.

5. Incorporate Dry into Wet: Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be prepared for a very thick dough. This is where a sturdy mixing spoon or a stand mixer with a dough hook attachment becomes invaluable. Resist the urge to overmix, as this can lead to tough cookies.

6. Chill the Dough: Once the dough is fully incorporated, gently form it into a ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough is crucial. It allows the fats to firm up, making the dough easier to handle, and also allows the flavors to meld beautifully.

7. Prepare for Baking: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats (Silpats).

8. Form and Top the Cookies: Remove the chilled dough from the refrigerator. Roll the dough into balls, approximately the size of a spherical inch. In a small, shallow dish, mix together any reserved brown sugar, crushed hazelnuts, and cranberries. Press each dough sphere into this mixture, then flatten them slightly into cookie patties. You’ll want to reserve some of these toppings to sprinkle over the patties before baking.

9. Bake the Cookies: Place the prepared cookie patties on the lined baking sheets, ensuring they have a little space between them. Bake each batch for approximately 8-10 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The hazelnuts in the dough help to prevent excessive spreading, so you don’t need to worry too much about them becoming too thin.

10. Cool Completely: Once baked, carefully transfer the cookies to a cooling rack to cool completely. This is an important step for the cookies to fully set and achieve their perfect texture.

11. Enjoy: Dunk these glorious cookies in a glass of cold milk, or enjoy them with a cup of coffee or tea. Revel in the sophisticated deliciousness you’ve just created!

Expert Tips & Tricks

• Hazelnut Toasting: For an even more intense hazelnut flavor, lightly toast the hazelnuts before processing them. Spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes, or until fragrant. Let them cool completely before using.
• Rum Intensity: If you prefer a more pronounced rum flavor, you can increase the rum slightly in the cranberry infusion, or even brush the baked cookies with a light rum glaze.
• Dough Management: If the dough becomes too hard to handle after chilling, let it sit at room temperature for a few minutes until it’s more pliable.
• Even Baking: Rotate your baking sheets halfway through the baking time to ensure even browning and baking.
• Doneness Test: Cookies are typically done when the edges are set and lightly golden, and the centers are still slightly soft. They will continue to bake a bit on the hot baking sheet after removal from the oven.

Serving & Storage Suggestions

These cookies are a delight served slightly warm or at room temperature. They pair wonderfully with a glass of milk, a robust coffee, or even a complementary dessert wine.

Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days. If you find they are drying out, you can add a slice of bread to the container to help maintain moisture. For longer storage, these cookies freeze beautifully. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. Thaw at room temperature before enjoying.

Nutritional Information

Here’s an approximate nutritional breakdown per cookie, assuming a yield of 30 cookies:

Nutrient	Amount per Serving	% Daily Value
Calories	97 kcal	5%
Total Fat	3.1 g	4%
Saturated Fat	0.3 g	1%
Cholesterol	8.8 mg	3%
Sodium	85.3 mg	4%
Total Carbohydrate	15.3 g	5%
Dietary Fiber	1.1 g	4%
Sugars	8.9 g	10%
Protein	1.8 g	4%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Nutty Alternatives: While hazelnuts are the star, you could experiment with other nuts like walnuts or pecans, adjusting the processing time to achieve a similar paste consistency.
• Boozy Twists: Feel free to use other spirits that complement cranberries, such as brandy or a spiced rum, for a slightly different flavor profile.
• Citrus Zest: Adding a teaspoon of orange or lemon zest to the dough can provide a bright, complementary note to the rich flavors.
• Gluten-Free Option: For a gluten-free version, you could try a high-quality gluten-free all-purpose flour blend in place of both the all-purpose and whole wheat pastry flours. You might need to slightly adjust the liquid or chilling time.

FAQs

Q: Why is the dough so thick?
A: The high proportion of nuts and the method of using them as a fat source contribute to a very dense and thick cookie dough.

Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries have a different moisture content and would alter the texture and baking time significantly. It’s best to stick with dried cranberries for this recipe.

Q: How do I ensure my cookies aren’t too spread out?
A: Properly chilling the dough is the most important factor in preventing excessive spreading. Also, ensure your oven temperature is accurate.

Q: What’s the best way to crush hazelnuts for the topping?
A: You can pulse them briefly in a food processor or place them in a bag and crush them with a rolling pin or the bottom of a heavy pan.

Q: Can I omit the rum?
A: While the rum adds a lovely depth of flavor, you could substitute it with a dark fruit juice like cranberry or pomegranate juice, or even a splash of rum extract, though the flavor profile will be different.

Final Thoughts

These Rum-Drunk Cranberry Hazelnut Cookies are more than just a sweet treat; they are an experience. They speak of cozy evenings, thoughtful baking, and the joy of discovering new flavor harmonies. I encourage you to bake a batch, share them with loved ones, and savor the rich, complex flavors. They are particularly delightful served with a warm mug of spiced cider or a rich, dark coffee. Happy baking!