HAZELNUT SHORTBREAD

Hazelnut Shortbread image

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

Provided by Taste of Home

Time 30m

Yield 6 dozen.

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.