<p>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. Not only are these crescents amazing, but the aroma that fills your home while they bake is just incredible</p>
Recipe Image
Servings
Makes About 6 Dozen Cookies
Directions
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.
Recipe Unique ID
quaker-517-en
Recipe Filters
Recipe Ingredients
Ingredient Amount
1 Cup(s)
Ingredient Value
(2 sticks) butter or margarine
Ingredient Amount
1-1/2 Cup(s)
Ingredient Value
sifted confectioners’ sugar, divided
Ingredient Amount
2 Teaspoon(s)
Ingredient Value
vanilla
Ingredient Amount
1-1/2 Cup(s)
Ingredient Value
all-purpose flour
Ingredient Amount
3/4 Cup(s)
Ingredient Value
(3 ounces) toasted ground hazelnuts
Ingredient Amount
2-1/2 Teaspoon(s)
Ingredient Value
ground cinnamon, divided
Ingredient Amount
1/8 Teaspoon(s)
Ingredient Value
Salt
Ingredient Amount
1 Cup(s)
Ingredient Product
Ingredient Product Title
Quaker® Oats (quick or old fashioned, uncooked)
BazaarVoice ID
5698
Recipe Last PDF Generation
2023-09-20T06:56:18
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/cinnamon-hazelnut-crescents.pdf
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Directions Disclaimer
<p><strong>Cook Note:</strong></p>
<p>If dough is too cold to shape easily, let stand at room temperature 15 minutes.<br />
<br />
<strong>Cook’s Tip:</strong> 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.</p>
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