Hazelnut Shortbread

1 cup butter, softened
1/2 cup sugar
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/4 cups finely chopped hazelnuts
1/2 cup white chocolate
1/2 cup dark chocolate
1/2 cup red, green and yellow candy coating disks

In a large mixing bowl, cream butter and sugar. Add syrup and vanilla. Beat in flour just until combined; fold in nuts.

Shape into two 1-1/2-in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.

Cut into 1/4-in. slices and place 2 in. 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; drizzle over cookies. Let stand until set. Makes 6 dozen.