Maple Oatmeal Hazelnut Shortbread
Servings: 36 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| Calories | 99 |
| Calories from Fat | 63 |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 14 mg |
| Sodium | 37 mg |
| Total Carbs | 8 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 1 g |
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3/4 cup (180 mL) hazelnuts
1 cup (250 mL) butter, softened
1/4 cup (60 mL) packed SPLENDA® Brand Brown Sugar Blend
2 tbsp (30 mL) maple syrup
1/2 tsp (2 mL) maple extract
1-1/2 cups (375 mL) quick-cooking rolled oats, not instant
1 cup (250 mL) all-purpose flour
Preparation:
In food processor, finely grind hazelnuts; set aside.
In large bowl, beat butter with SPLENDA® Brown Sugar Blend until light; beat in maple syrup and maple extract. Stir in oats and flour. Roll 1 tbsp (15 mL) of mixture into balls; roll in nuts to coat. Flatten slightly; place, about 1 inch (2.5 cm) apart, on baking sheets. Refrigerate for 30 minutes or until chilled.
Bake in 350°F (180°C) oven for about 10 minutes or until puffed and set. Let cool for 1 minute. Transfer to racks; let cool completely.
Additional Information
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Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
 |
For more great Splenda© recipe ideas, click here. |
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