Preheat oven to 350 degrees F.
Line 2 mini muffin tins with mini muffin liners, or set out 20
mini muffin liners on a baking sheet. Lightly spray liners
with nonstick spray and sprinkle the hazelnuts into the bottom
of each muffin liner.
Whisk the flour, cocoa, wheat germ, oats, spices and salt
together in a medium bowl.
With an electric mixer on medium speed, beat the butter and
sugar in another bowl until combined, about 2 minutes. Add the
egg yolks and beat together. Add dry ingredients and mix until
just combined.
Scoop a tablespoon of dough (about 3/4 ounce) into the mini
muffin tins or liners, on top of the nuts. (Alternatively,
drop heaping tablespoons of the dough onto a parchment-lined
baking sheet and top with chopped nuts.) Bake until the
cookies are cooked through and nuts are toasty, about 15
minutes (drop cookies will bake slightly faster). Transfer
cookies to a rack to cool. Serve.
Busy baker's tips: Store in an airtight container for up to
a week. Freeze formed dough in cups for up to 1 week. Baked
cookies can also be frozen for up to 2 weeks.
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