Taste of Home
Hazelnut Shortbread
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch + cooling
YIELD: 6 dozen.
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
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
-
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.
Nutrition Facts
2 each: 170 calories, 11g fat (5g saturated fat), 14mg cholesterol, 75mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC