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  • 1 Cup(s) (2 sticks) butter or margarine
  • 1-1/2 Cup(s) sifted confectioners’ sugar, divided
  • 2 Teaspoon(s) vanilla
  • 1-1/2 Cup(s) all-purpose flour
  • 3/4 Cup(s) (3 ounces) toasted ground hazelnuts
  • 2-1/2 Teaspoon(s) ground cinnamon, divided
  • 1/8 Teaspoon(s) Salt
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

Cooking Instructions

Beat butter, 3/4 cup of the sugar and vanilla in large bowl with electric mixer until creamy. Combine flour, hazelnuts, 1 teaspoon of the cinnamon and salt. Add to butter mixture; beat just until combined. Add oats; beat until combined. Cover and refrigerate dough until firm, about 2 hours or overnight. Heat oven to 350ºF. Combine remaining 3/4 cup confectioners’ sugar and remaining 1-1/2 teaspoons cinnamon in medium bowl; set aside. Roll rounded measuring teaspoonfuls of dough into 2-inch ropes. Place ropes about 2 inches apart on ungreased cookie sheets; shape into crescents. Bake 10 to 13 minutes, until golden brown. Cool 2 minutes on cookie sheets. While still warm, roll cookies, a few at a time, in cinnamon-sugar. Cool completely on wire racks. Store loosely covered at room temperature.

COOK NOTE:

If dough is too cold to shape easily, let stand at room temperature 15 minutes.
Cook’s Tip: To toast and grind chopped hazelnuts: Spread 3 ounces chopped hazelnuts in single layer on cookie sheet. Bake at 350ºF until fragrant, 6 to 8 minutes. Cool completely. Process toasted nuts in food processor until finely ground.


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