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
- 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
- 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; stir until smooth. Drizzle over cookies. Let stand until set. Yield: 6 dozen.
Originally published as Hazelnut Shortbread in Taste of Home October/November 1995, p27
Reviews for Hazelnut Shortbread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 15, 2012
"My husbands new favorite cookie!!"
Reviewed Dec. 10, 2011
"I used filberts since that is what I had in the freezer. These cookies are small. They didn't spread out much at all. The flavor and texture are very nice."