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Cinnamon Hazelnut Crescents

Cinnamon Hazelnut Crescents

QuakerOats-RecipeBanner
  • 72

    Servings

  • 10 min

    Preparation Time

  • 10 min

    Cook Time

  • Rating

Cinnamon Hazelnut Crescents are warm, tender, and the perfect dessert to enjoy as the weather gets colder. Each crescent cookie is rolled in cinnamon for a powerful and warm spicy flavoring.

Ingredients

  • 1 cup butter or margarine
  • 1 ½ cups sifted confectioners’ sugar, divided
  • 2 tsp vanilla
  • 1 ½ cups all-purpose flour
  • 3/4 cup (3 oz) toasted ground hazelnuts
  • 2 ½ tsp ground cinnamon, divided
  • 1/8 tsp salt
  • 1 cup 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 350°F.
  • Combine remaining 3/4 cup confectioners’ sugar and remaining 1 ½ 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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