Printable | Taste of Home

Hazelnut Shortbread

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

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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Hazelnut Shortbread cont.

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.