Hazlenut Shortbread

By AM Northwest Staff

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 tablespoons maple syrup or honey
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1 1/4 cups finely chopped hazlenuts
  • 1/2 cup semisweet chocolate chips

In a large mixing bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Add flour; mix just until combined. Fold in the nuts. Shape into two 1-1/2-in rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.

Unwrap dough; cut into 1/2-in clices. Place 2 in. apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until edges begin to brown. Remove to witre racks to cool completely. Melt chocolate chips; drizzle over cookies. Let stand until chocolate is set.


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