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Maple Oatmeal Hazelnut Shortbread

Prep Time :
Bake Time :
Makes :
36 cookies
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This recipe is:

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.

Nutrition Information

Amount per Serving

Serving Size: 1 cookie

Calories: 99

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

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