Ingredients for Maple Oatmeal Hazelnut Shortbread
- 1 cup hazelnuts
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup Splenda Brown Sugar Blend OR 2 cups packed light brown sugar
- 1/2 cup pure maple syrup
- 1 teaspoon maple extract
- Quick Cooking Rolled Oats
- All Purpose Flour
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How to Make Maple Oatmeal Hazelnut Shortbread
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease.
- In a food processor, finely grind 1 cup of hazelnuts. Set aside 1/4 cup for rolling; pulse remaining until finely ground.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup Splenda Brown Sugar Blend (or 2 cups packed light brown sugar) until light and fluffy.
- Beat in 1/2 cup pure maple syrup and 1 teaspoon maple extract.
- In a separate bowl, whisk together 2 cups rolled oats and 2 cups all-purpose flour. Gradually add to the wet ingredients, mixing until just combined.
- Roll the dough into 1-tablespoon-sized balls.
- Roll each ball in the reserved 1/4 cup of ground hazelnuts to coat.
- Place the balls onto the prepared baking sheets, about 1 inch apart. Gently flatten each ball slightly with a fork.
- Refrigerate for 30 minutes.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the cookies are set.
- Let cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
213g
Fat
613g
Carbs
89g
