Tested till perfect Maple Oatmeal Hazelnut Shortbread

Maple Oatmeal Hazelnut Shortbread

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By The Canadian Living Test Kitchen

Source: SPLENDA®

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 cookies

Ingredients

  • 3/4 cup 3/4cuphazelnuthazelnuts
  • 1 cup 1cupbutter, softened
  • 1/4 cup 1/4cuppacked Splenda® Brand Brown Sugar Blend
  • 2 tbsp 2tbspmaple syrup
  • 1/2 tsp 1/2tspmaple extract
  • 1-1/2 cups 1-1/2cupsquick-cooking rolled oats, not instant
  • 1 cup 1cupall-purpose flour
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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

Nutritional Information Per cookie: about

cal 99 pro 1g total fat 7g sat. fat 3g
carb 8g fibre 1g chol 14mg sodium 37mg
Sugars 1g
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