Sunday, March 31, 2013

Maple Oatmeal Hazelnut Shortbread

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 (not instant) rolled oats
1 cup all-purpose flour

In food processor, finely grind hazelnuts, set aside.
In large bowl, beat butter with SPLENDA until light, beat in maple syrup and maple extract. Stir in oats and flour. Roll into balls using 1 tbsp dough per ball. Roll in nuts to coat. Flatten slightly, place about 1 inch apart on baking sheets. Refrigerate for 30 minutes or until chilled.

Bake in 350 degree oven for about 10 min or until puffed and set. Let cool for 1 minute. Transfer to racks, let cool completely. Makes about 36 cookies.
Comment:  This recipe was sent to me by an author friend Bev Irwin who wrote Without Consent, (great mystery).  I don't normally try the recipes that are sent to go with my reviews and posted to my site A Book and A Dish but now and then one will come along that I can't resist.  This was one of them.  As you can see for yourself, they look tasty and believe me they live up to their 'looks.'  They are simple to make and delicious.  For changes - use pecans or walnuts instead of hazelnuts.
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