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.