Hazelnut Shortbread Recipe

5 3 5
Hazelnut Shortbread Recipe
Hazelnut Shortbread Recipe photo by Taste of Home
Publisher Photo

Hazelnut Shortbread Recipe

Read Reviews
5 3 5
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch + cooling
MAKES:
36 servings
TOTAL 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, 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; 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

Nutritional Facts

2 each: 170 calories, 11g fat (5g saturated fat), 14mg cholesterol, 75mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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

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2124arizona User ID: 845443 268414
Reviewed Jun. 25, 2017

"Great taste!"

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charweave User ID: 6200695 9286
Reviewed Dec. 15, 2012

"My husbands new favorite cookie!!"

MY REVIEW
Kris Countryman User ID: 1858674 200234
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."

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