HAZELNUT SHORTBREAD RECIPE RECIPES

HAZELNUT SHORTBREAD RECIPE: HOW TO MAKE IT

Hazelnut Shortbread Recipe: How to Make It image

We have several acres of hazelnut trees here in the Willamette Valley, where the climate is perfect for this crop. Harvesttime is a big family event with everyone pitching in to help. I try to incorporate this wonderful flavorful nut into our recipes, and this cookie is always a hit. -Karen Morrell, Canby, Oregon

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 dozen.

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/2 cup sugar
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/4 cups finely chopped hazelnuts
1/2 cup each white, red, green, yellow and dark chocolate candy coating disks

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.

Nutrition Facts : Calories 170 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 75mg sodium, CarbohydrateContent 16g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

HAZELNUT SHORTBREAD RECIPE | REAL SIMPLE

Hazelnut Shortbread Recipe | Real Simple image

Hazelnuts are famous for being paired with chocolate, but this simple, buttery shortbread allows their golden flavor to take center stage. If you bought raw, skin-on hazelnuts, it’s easy to take the skins off. Simple toast them in the oven at 350º F until the nuts are golden and the skins are starting to split, 12 to 15 minutes. Then, transfer to a clean kitchen towel and rub until the papery skins start to come off. They’ll cling to the towel, making your job even easier. Let them cool completely before chopping and proceeding with the recipe.

Provided by Dawn Perry

Total Time 1 hours 20 minutes

Yield About 40 cookies (4 to 6 gifts)

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
¾ cup packed light brown sugar
2 cups all-purpose flour
¾ teaspoon kosher salt
1 cup toasted hazelnuts, roughly chopped
Nonstick cooking spray

Steps:

Preheat oven to 350°F. Combine butter and sugar in a large bowl and beat with an electric mixer on medium-high until creamy, about 2 minutes. With mixer on low, add flour and salt and beat just to combine. Use a spatula to fold in hazelnuts.
Lightly coat a 9-by-13- inch baking dish with nonstick spray. Line with parchment paper and lightly spray parchment. Press dough firmly into baking dish. Bake until golden and just starting to pull away from edges, 25 to 30 minutes.
Let cool completely and cut into squares or rectangles. Cookies will keep wrapped tightly and at room temperature for up to 1 week.

Nutrition Facts : Calories 269.2 calories, CarbohydrateContent 25.1 g, CholesterolContent 32.6 mg, FatContent 18.1 g, FiberContent 1.3 g, ProteinContent 3.2 g, SaturatedFatContent 8.1 g, SodiumContent 101.2 mg, SugarContent 11.2 g

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