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Hazelnut Shortbread Recipe

Photo by: Taste of Home

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We have several acres of hazelnut trees here in the Willamette Valley, where the climate is perfect for this crop. Harvesttime is a big family event with everyone pitching in to help. I try to incorporate this wonderful flavorful nut into our recipes, and this cookie is always a hit. -Karen Morrell, Canby, Oregon

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36 Servings
Prep: 15 min. + chilling Bake: 15 min./batch + cooling

Ingredients

1 cup butter, softened
1/2 cup sugar
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/4 cups finely chopped hazelnuts
1/2 cup each white, red, green, yellow and dark chocolate candy coating disks

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Cut into 1/4-in. slices and place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool.
In separate microwave-safe bowls, melt candy coating disks; drizzle over cookies. Let stand until set. Yield: 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 170 calories, 11 g fat (5 g saturated fat), 14 mg cholesterol, 75 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.

Hazelnut Shortbread published in Taste of Home October/November 1995, p27