Sister Bernadette's Hazelnut Shortbread
Ingredients:
1 cup butter, softened
½ cup sugar
2 Tablespoons maple syrup
2 Tablespoons vanilla extract
2 cups all-purpose flour
1 1/4 cups finely chopped hazelnuts
Directions:
Cream together butter and sugar. Add maple syrup and vanilla. Add flour and mix until just combined. Fold in the nuts. Shape into two 1 ½” rolls and wrap tightly in waxed paper. Refrigerate overnight. Cut into ¼” slices & place on ungreased baking sheets. Bake at 325 degrees for 14 - 16 minutes or until edges begin to brown. Cool on wire racks.
