Chocolate Hazelnut Cookies

Preparation Preheat oven to 375°F with rack in middle. Toast nuts in a small baking pan in oven until centers are golden, 12 to 15 minutes. Wrap in a kitchen towel and cool to warm, then rub off any loose skins. Chop nuts. Whisk together flour, cocoa, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and rum. At low speed, mix in flour mixture in 3 batches just until a dough forms. Stir in nuts. Divide dough in half and form each half into a 5-inch square. Wrap in plastic and chill until firm, at least 1 hour. Preheat oven to 375°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Roll out 1 piece of dough between 2 sheets of parchment into an 11-to 12-inch square. Freeze on a tray until firm, about 20 minutes. Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets. Bake cookies, switching position and rotating sheets halfway through, until firm and tops are slightly cracked, 8 to 12 minutes total. Transfer cookies to racks to cool completely. Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired. Cooks’ note:•Dough can be chilled up to 1 week. •Cookies keep in an airtight container at room temperature 1 week.

Preparation Preheat oven to 375°F with rack in middle. Toast nuts in a small baking pan in oven until centers are golden, 12 to 15 minutes. Wrap in a kitchen towel and cool to warm, then rub off any loose skins. Chop nuts. Whisk together flour, cocoa, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and rum. At low speed, mix in flour mixture in 3 batches just until a dough forms. Stir in nuts. Divide dough in half and form each half into a 5-inch square. Wrap in plastic and chill until firm, at least 1 hour. Preheat oven to 375°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Roll out 1 piece of dough between 2 sheets of parchment into an 11-to 12-inch square. Freeze on a tray until firm, about 20 minutes. Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets. Bake cookies, switching position and rotating sheets halfway through, until firm and tops are slightly cracked, 8 to 12 minutes total. Transfer cookies to racks to cool completely. Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired. Cooks’ note:•Dough can be chilled up to 1 week. •Cookies keep in an airtight container at room temperature 1 week.