Oatmeal hazelnut macaroons

Yield: 48 Servings

Measure Ingredient
½ cup Shortening
½ cup Brown sugar
½ cup White sugar
½ teaspoon Almond extract
1 Egg
¾ Ground Oregon hazelnuts
⅔ cup Sifted flour
½ teaspoon Baking soda
¼ teaspoon Salt
1 cup Rolled oats
½ cup Coconut

Combine shortening, sugars, almond extract and egg. Beat well. Sift flour, soda and salt. Add to shortening mixture and mix well. Stir in rolled oats, coconut and ground hazelnuts. Drop onto greased cookie sheet. Bake at 350 for 12 minutes, or until golden.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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