Carbquik Recipe: Hazelnut Shortbread Cookies

Servings: 36
Baking Time: 12 minutes
Per Serving: 75 Calories; 7g Fat 1g Protein; 4g Carbohydrate; 2g Dietary Fiber
Net Carbs: 2g


Ingredients:

1 cup hazelnuts, dry-roasted
3/4 cup butter, chilled
3/4 cup Splenda
1 1/2 cups Carbquik



Instructions:

Grind roasted hazelnuts in a food processor to a coarse grind. Add butter and Splenda and process thoroughly.
Place nuts, butter and Splenda mixture in mixing bowl, and add Carbquik (1/2 cup at a time) mixing each addition completely. Combine mixture into a ball. Make 1 1/2-inch balls and place on a nonstick cookie sheet, about 1/2-inch apart.
Bake at 350┬║Ffor 10-12 minutes. Refrigerate remainder of the dough until ready to bake.
Yield: 3 dozen cookies


This recipe contributed by: Chef Gregory Pryor

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