Maple Oatmeal Hazelnut Shortbread

1. 1

   In food processor, finely grind hazelnuts; set aside.

2. 2

   In large bowl, beat butter with SPLENDA until light; beat in maple syrup and maple extract.

3. 3

   Stir in oats and flour.

4. 4

   Roll into balls using 1 Tbsp dough per ball. Roll in ground nuts to coat.

5. 5

   Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets. Refrigerate for 30 minutes.

6. 6

   Bake in 350u00b0F oven for about 10 minutes or until puffed and set.

7. 7

   Let cool one minute. Transfer to racks; let cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.