Maple Oatmeal Hazelnut Shortbread

Recipe by Debi9400
READY IN: 50mins
SERVES: 1-36
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup hazelnuts, finely ground
  • 1
    cup butter, softened
  • 14
    cup Splenda brown sugar blend
  • 2
    tablespoons maple syrup
  • 12
    teaspoon maple extract
  • 1 12
    cups quick-cooking rolled oats (not instant)
Advertisement

DIRECTIONS

  • In food processor, finely grind hazelnuts; set aside.
  • In large bowl, beat butter with SPLENDA until light; beat in maple syrup and maple extract.
  • Stir in oats and flour.
  • Roll into balls using 1 Tbsp dough per ball. Roll in ground nuts to coat.
  • Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets. Refrigerate for 30 minutes.
  • Bake in 350°F oven for about 10 minutes or until puffed and set.
  • Let cool one minute. Transfer to racks; let cool completely.
Advertisement