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Hazelnut Shortbread

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Submitted by boatslayer

YIELD

24 servings

PREP

10 min

COOK

20 min

READY

150 min

Ingredients

1 237
CUP ML BUTTER
no substitutes, softened
½ 118
CUP ML SUGAR
2 3E+1
TABLESPOONS ML MAPLE SYRUP
or honey
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
1 ¼ 296
CUPS ML HAZELNUTS (FILBERTS)
finely chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 164 63% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 55mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 1%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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