Hazelnut Shortbread
Yield
24 servingsPrep
10 minCook
20 minReady
150 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
no substitutes, softened |
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
maple syrup
or honey |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
hazelnuts (filberts)
finely chopped |
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
no substitutes, softened |
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
maple syrup
or honey |
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 296 | ml |
hazelnuts (filberts)
finely chopped |
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
In a mixing bowl, cream butter and sugar.
Add syrup and vanilla.
Add flour and mix just until combined; fold in the nuts.
Shape into two 1½ inch rolls; wrap tightly in waxed paper.
Chill for 2 hours or until firm.
Cut into ¼ inch slices and place 2 inch apart on ungreased baking sheets.
Bake at 325℉ (160℃) for 14 to 16 minutes or until edges begin to brown.
Remove to wire racks to cool.
Melt chocolate chips; drizzle over cookies.
