Maple Oatmeal Hazelnut Shortbread Maple Oatmeal Hazelnut Shortbread

Maple Oatmeal Hazelnut Shortbread Image by: Maple Oatmeal Hazelnut Shortbread Author: Canadian Living

  • Portion size 36 servings
  • Credits : SPLENDA┬«


  • 3/4 cups hazelnuts
  • 1 cup butter softened
  • 1/4 cup packed Splenda┬« Brand Brown Sugar Blend
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple extract
  • 1 1/2 cup quick-cooking rolled oats not instant
  • 1 cup all-purpose flour


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.

Nutritional facts Per cookie: about

  • Sodium 37 mg
  • Protein 1 g
  • Calories 99.0
  • Total fat 7 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g
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Maple Oatmeal Hazelnut Shortbread