Hazelnut Brownie Cookies with a Bourbon Maple Glaze

Baking, Dessert | December 6, 2015 | By

This recipe started because I was baking something totally different.  An apple walnut loaf cake.  I had decided that it needed something to make it a tad more fun, so I thought, a glaze would be nice.  But I wanted a glaze to suit the season- the last few leaves were kicking around, the gloom was here, but no snow yet.  Autumn hadn’t given’t up on us yet.  So I thought the glaze should be something warm and tingly.  Bourbon.  Yep.  Maple Syrup for another depth of sweetness and richness.  So I played with the icing sugar and my two lovely ingredients, adding a bit milk for good measure.  Umm, the glaze was fabulous (if I do say so myself 🙂 ) But my poor loaf cake suffered a tragic demise.  It had completely fallen in the middle.  I had skewered it before taking it out, and it had come out clean.  But when I had let it cool and cut into it, the inside revealed a totally different reality.  Totally not cooked.   AAAaaaggghhh….I did manage to salvage a few pieces from either end.  And of course Jim loved it.  He didn’t understand why there wasn’t more. (Im not going to go into the science of all the possible reasons this happened.  It really doesn’t matter at this point.)  But boy did that glaze taste great! haha.  

So, I was bummed out.  Didn’t want to bake another cake.  I was in a mood.  Angry at my loaf pan for no good reason.  What had it done to me?  It’s a nice little loaf pan.  Just didn’t want to bake anything loafy again.  So think…what can I glaze?  I finally decided that the Brownie Roll Out Cookies in my trusty Smitten Kitchen cookbook by Deb Perelman would be the perfect candidate.  I don’t think she’d mind if I gussied them up a bit.

So I added chopped, freshly roasted hazelnuts to the batter.  I always roll them to no less than the 1/4″ she recommends.  For a cookie that you just want to bite into, this is the perfect depth.  If you go thinner, it would become the best ice cream sandwich cookie ever.  

After they had baked and cooled, I took my newly beloved glaze and put it into a plastic sandwich bag.  I trimmed one corner slightly, and began drizzling glaze all over those cookies, a la Jackson Pollock!!  Let the glaze cool, and then had some friends try them out.  Winner!!!  The cookie is grand.  And the glaze makes it a fancy, adulty cookie.  If you will be serving these to  younger ones, you may want to hold back on the Bourbon!  Just saying…

Hazelnut Brownie Cookies with Bourbon Maple Glaze 1

Hazelnut Brownie Cookie with Bourbon Maple Glaze 3

Hazelnut Brownie Cookie with Bourbon Maple Glaze

Hazelnut Brownie Cookie with Bourbon Maple Glaze

Hazelnut Brownie Cookies with Bourbon Maple Glaze
Yields 65
A perfect little cookie that has the texture of a brownie with a decadent Bourbon Maple Glaze. Pretty and wonderful for tea parties, a dessert table or a side with ice cream
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Ingredients
  1. 3 cups (375 g) AP flour
  2. 2/3 cup (55 g) unsweetened cocoa
  3. 3/4 tsp kosher salt
  4. 1/2 tsp baking powder
  5. 16 tbsp (225 g or 2 sticks) unsalted butter, softened
  6. 1 1/2 cups (300 g) sugar
  7. 2 large eggs
  8. 1 tsp vanilla extract
  9. 1.5 cups chopped, roasted hazelnuts
  10. Bourbon Maple Glaze
  11. 1 cup icing sugar
  12. 1 tbsp bourbon
  13. 1 tbsp maple syrup
  14. 2 tbsp milk
Instructions
  1. Whisk flour, cocoa, salt and baking powder together in a bowl. set aside.
  2. Beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, scraping down the bowl. Add vanilla. Gradually mix in the dry ingredients. Wrap in plastic and chill for at least 1 hour.
  3. Preheat oven to 350F
  4. Bring dough back up to room temperature.
  5. Roll out to no less than 1/4" thick on a well floured surface. Cut into desired shapes. (There may be bits of flour on the surface of the dough. You can brush this off, but don't worry, it will disappear while baking) You can keep reworking the dough.
  6. Bake on parchment lined baking sheets for 10-11 minutes, until edges are firm and the centers are slightly puffed and soft.
  7. Transfer to wire rack set over a baking sheet to cool.
Make the Glaze
  1. Mix the ingredients well with a whisk, until smooth.
  2. Take a sandwich bag and put it in a drinking glass, folding the opening back over the edges of the glass. Take the glaze and pour into the bag. Remove, and holding it closed and up, take a pair of scissors and trim a little bit from one corner of the bottom of the bag.
  3. Holding the bag with your fist just squeezing down on the glaze but not out yet, over the cookies, randomly, like Jackson Pollock would have done with his paint brushes, drizzle the glaze over the cookies till you are happy!!
  4. Let cool completely to set the glaze.
Notes
  1. This recipe is easily cut in half.
  2. If you don't want to bake all the cookies at once, take the remaining dough and seal well and freeze.
  3. If you will be serving these to children, you may want to adjust the bourbon to maple ratio! Just saying.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
The Lemon Apron http://www.thelemonapron.com/

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