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Maple Oatmeal Hazelnut Shortbread
3/4 cup (180 mL) hazelnuts
1 cup (250 mL) butter, softened
1/4 cup (60 mL) packed SPLENDA® Brand Brown Sugar Blend
2 tbsp (30 mL) maple syrup
1/2 tsp (2 mL) maple extract
1 1/2 cups (375 mL) quick-cooking rolled oats, not instant
1 cup (250 mL) all-purpose flour
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.
Amount per Serving
Serving Size: 1 cookie
Calories from Fat: 63
Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 14 mg
Sodium: 37 mg
Total Carbohydrate: 8 g
Fibre: 1 g
Sugars: 1 g
Protein: 1 g