Maple Oatmeal Hazelnut Shortbread Recipes

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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

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 7

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.

BROWN SUGAR AND OATMEAL SHORTBREAD



Brown Sugar and Oatmeal Shortbread image

These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.

Provided by WaterMelon

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup unbleached all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 ounces unsalted butter, softened
1/2 cup light brown sugar, packed
3/4 cup old-fashioned oatmeal (not quick-cooking)

Steps:

  • Position a rack in middle of oven and preheat oven to 350°F.
  • Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
  • Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
  • Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
  • Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
  • Add in oatmeal, mixing just to distribute evenly.
  • Press dough evenly into prepared tray.
  • Bake for 25 mins, until top is light-brown.
  • Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
  • Cool thoroughly in the pan and remove shortbread from pan using a spatula.
  • The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
  • Store cooled shortbread in an airtight contained for up to 4 days or freeze.

MAPLE OATMEAL HAZELNUT SHORTBREAD



Maple Oatmeal Hazelnut Shortbread image

This is a tasty little cookie, easy to prepare, by the Canadian Living Test Kitchen. It uses SPLENDA brand, (sugar replacement) brown sugar blend. You can replace this with double the amount of regular brown sugar. **Preparation time includes 30 minute chill time before baking

Provided by Debi9400

Categories     Drop Cookies

Time 50m

Yield 36 cookies, 1-36 serving(s)

Number Of Ingredients 7

3/4 cup hazelnuts, finely ground
1 cup butter, softened
1/4 cup Splenda brown sugar blend
2 tablespoons maple syrup
1/2 teaspoon maple extract
1 1/2 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour

Steps:

  • 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.

Nutrition Facts : Calories 3474.5, Fat 254.8, SaturatedFat 122.7, Cholesterol 488.1, Sodium 1640.8, Carbohydrate 269.5, Fiber 25.5, Sugar 53.4, Protein 46

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