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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 36 |
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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 Ingredients:
1 cup butter, softened |
1/2 cup sugar |
2 tablespoons maple syrup or honey |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/4 cups finely chopped hazelnuts |
1/2 cup each white, red, green, yellow and dark chocolate candy coating disks |
Directions:
1. 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.
2. 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.
3. In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set. Yield: 6 dozen.
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