Oatmeal hazelnut macaroons
48 Servings
Ingredients
| Quantity | 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 |
Directions
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