Maple Oatmeal Hazelnut Shortbread
26 people added this to their Recipe Box
This recipe makes 36 servings
| Nutritional Info | |
|---|---|
| Per cookie: about | - |
| cal | 99 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 37 mg |
| Sugars | 1 g |
Ingredients
-
3/4 cup hazelnuts
1 cup butter, softened
1/4 cup packed Splenda® Brand brown sugar blend
2 tbsp maple syrup
1/2 tsp maple extract
1-1/2 cups quick-cooking rolled oats, not instant
1 cup 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:
-
Developed by the Canadian Living Test Kitchen
Tags:
Food Processor; Refrigerate/Chill; Bake; Flour; Maple syrup; Nuts;
Source: SPLENDA®
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