Traditional shortbread only contains flour, sugar and butter, resulting in a rich, crumbly cookie. This cookie gets added flavor from chopped hazelnuts, some maple syrup and a touch of chocolate.

Ingredients: (Yield: 6 dozen)

• 1 cup butter, softened
• ½ cup sugar
• 2 tablespoons maple syrup or honey
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1¼ cups finely chopped hazelnuts
• ½ cup each white, red, green, yellow and dark chocolate candy coating disks

Method:

In a large bowl, cream butter and sugar until light and fluffy. Add syrup and vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1½-inch rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.

Cut into ¼-inch slices and place 2 inches apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool.

In separate microwave-safe bowls, melt candy coating disks; stir until smooth. Drizzle over cookies. Let stand until set.