Save on Pinterest

Hazelnut Shortbread

Total Time

Prep: 15 min. + chilling Bake: 15 min./batch + cooling

Makes

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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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.

Recommended Video