RUM-DRUNK CRANBERRY HAZELNUT COOKIES
Holy man. I made up these cookies on a whim, based on the assumption that the oils contained in the nuts would be an interesting substitution for the oils in butter or shortening. What resulted was crisp on the outside, tender on the inside, and completely delicious. I also did rum soaked cranberries instead of the traditional chocolate chips or other fare because I wanted to go for something more 'sophisticated', a 'grown up' cookie (Okay, maybe I was just trying to be fancy - sue me.) While they would be impressive at a schmoozy cocktail party, they also taste good enough that your 8 year old nephew will start taking secret trips back to the cookie jar. One consideration of using nuts as your oil is that you're probably going to need a really sturdy mixing spoon to incorporate the wet and dry ingredients (That is, of course, unless you're lucky enough to have a stand mixer). This dough is SUPER thick, so grab a strong spoon and do a couple of extra sets of upper-body workouts at the gym. ***Just as a note, be sure to reserve some extra brown and white sugar, cranberries, and crushed hazelnuts to top the cookie patties before you pop them in the oven.
Provided by Matty H.
Categories Drop Cookies
Time 1h10m
Yield 24-36 cookies, 24 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 96.8, Fat 3.1, SaturatedFat 0.3, Cholesterol 8.8, Sodium 85.3, Carbohydrate 15.3, Fiber 1.1, Sugar 8.9, Protein 1.8
RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work - particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
- In a large bowl, whisk together the egg yolks and sugar.
- In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
- Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 130 milligrams, Sugar 22 grams
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