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72
Servings
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10 min
Preparation Time
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10 min
Cook Time
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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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