Maple Oatmeal Hazelnut Shortbread
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 9999 cal |
| pro | 1 g1g pro |
| total fat | 7 g7g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 8 g8g carb |
| fibre | 1 g1g fibre |
| chol | 14 mg14mg chol |
| sodium | 37 mg37mg sodium |
| Sugars | 1 g1g Sugars |
Ingredients
- 3/4 cup hazelnuts 3/4 cup hazelnuts
- 1 cup butter , softened1 cup butter, softened
- 1/4 cup packed Splenda® Brand Brown Sugar Blend 1/4 cup packed Splenda® Brand brown sugar blend
- 2 tbsp maple syrup 2 tbsp maple syrup
- 1/2 tsp maple extract 1/2 tsp maple extract
- 1-1/2 cups quick-cooking rolled oats , not instant1-1/2 cups quick-cooking rolled oats, not instant
- 1 cup all-purpose flour 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
Source : SPLENDA®
- Keywords : Snacks; Food Processor; Refrigerate/Chill; Bake; Oats; Flour; Maple syrup; Nuts;
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