Maple Oatmeal Hazelnut Shortbread Recipes

HAZELNUT SHORTBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/4-in. slices and place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool. , In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set.

MAPLE-WALNUT SHORTBREAD

Steps:

• Beat the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt and the maple extract in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the flour in 2 batches and beat until just combined.
• Turn out the dough onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, lightly dusting the surface with more flour as needed. Pat into an 8-inch square (about 1/2 inch thick). Cut into 1-by-2-inch rectangles, flouring the knife if needed.
• Spread the walnuts on a plate. Gently press each rectangle in the walnuts to coat. Arrange about 1 1/2 inches apart on 2 baking sheets. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Bake, switching the pans halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Mix the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup and a pinch of salt in a small bowl until smooth. Drizzle on the cookies. Let set, about 15 minutes.

MAPLE OATMEAL HAZELNUT SHORTBREAD

Steps:

• 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 ground nuts to coat.
• Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets. Refrigerate for 30 minutes.
• Bake in 350°F oven for about 10 minutes or until puffed and set.
• Let cool one minute. Transfer to racks; let cool completely.

HAZELNUT-ORANGE SHORTBREAD

Steps:

• Preheat oven to 350 degrees with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.
• Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape 1 disk into a 7-inch round, and score to mark 12 equal wedges (do not cut through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.
• Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely.

HAZELNUT SHORTBREAD HEARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir in vanilla. Combine flour and hazelnuts; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake at 325° for 18-20 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely., Drizzle bittersweet and white chocolate over cookies; let stand until set. Store in an airtight container.

MAPLE SHORTBREAD

Steps:

• Preheat oven to 300°; lightly grease two 9-inch round cake pans; sprinkle each pan with 1 tablespoon of the maple sugar.
• In a bowl, cream together the butter, salt, regular sugar, ½ cup maple sugar, maple extract, and vanilla; then beat in the flour.
• Divide the dough in half and press it into the prepared pans, smoothing surface with your fingers.
• Sprinkle each round with 1 tablespoon of the remaining maple sugar, pressing it in gently.
• Prick the dough with a fork in an attractive pattern.
• Bake for 35-40 minutes, until it is golden brown around the edges.
• Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
• Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
• Using a pizza wheel or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm; if you wait until it is cool, it will not cut easily).
• Transfer the wedges to a rack to cool.