Hazelnut Shortbread
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
SERVINGS: 36
CATEGORY: Dessert
METHOD: Baked
TIME: 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 chocolate, dark chocolate, red, green and yellow candy coating disks
Directions:
In a large mixing bowl, cream butter and sugar. 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.