Maple Oatmeal Hazelnut Shortbread - cooking recipe

Ingredients

3/4 cup hazelnuts, finely ground
1 cup butter, softened
1/4 cup Splenda brown sugar blend
2 tablespoons maple syrup
1/2 teaspoon maple extract
1 1/2 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour

Preparation

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\u00b0F oven for about 10 minutes or until puffed and set.
Let cool one minute. Transfer to racks; let cool completely.