Cooking Instructions

• Beat butter, 3/4 cup of the sugar and vanilla in large bowl with electric mixer until creamy.
• Combine flour, hazelnuts, 1 tsp 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 tsp 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.