Chocolate Hazelnut Blossoms Recipe

Ingredients

2 eggs

1 cup white sugar

1/2 cup dark rum

2 tablespoons cream of tartar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 (20 ounce) can crushed pineapple juice concentrate

1/2 cup chopped hazelnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, beat eggs and sugar until blended. Beat in rum, cream of tartar and salt. Stir in vanilla, pineapple juice concentrate and hazelnuts. Mix until well blended. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until thumb is lightly browned and lightly cracked. Cool on baking sheet for 2 to 3 minutes, then remove from cookie sheets to wire racks. Cool completely.

Comments

Woldornoss writes:

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Very good cookie dough - I cut my dough in 1/2 and found that I needed to add 2 eggs to make a thickened sauce. Couldn't find French vanilla pudding so I added an xtra 1/2 t. of vanilla to the thickened sauce and that was it. Everyone loved it and I really thought these were gourmet and therefore proper to eat. I indexed the recipe using Fat-Free Meals and got Good Grains:) but couldn't seem to find French Vanilla pudding so I left it out--scrumptious.

Chocolate Hazelnut Blossoms Recipe

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