1/2 cup each white chocolate, dark chocolate, red, green and yellow candy coating disks
Instructions
In a large mixing bowl, cream butter and sugar. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into 1 1/2 inch rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Cut into 1/4 inch apart on ungreased baking sheets. Bake at 325 degrees for 14 to 16 minutes or until edges begin to brown. Remove to wire racks to cool.
In separate microwave safe bowls; melt white and dark chocolate and the candy coating disks, drizzle over cookies. Let stand until set.
Originally Submitted
12/3/2008
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You can add this Hazelnut Shortbread recipe to your own private DesktopCookbook.
