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Cinnamon Hazlenut Crescents
1 cup butter
1-1/2 cups sifted confectioners’ sugar, divided
2 teaspoons vanilla
1-1/2 cups all-purpose flour
3/4 cup toasted ground hazelnuts
2-1/2 teaspoons ground cinnamon,divided
1/8 teaspoon salt
1 cup large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)


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.

Cook’s Notes
*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.

Preparation Time: Serves:
Recipe Origin: United States
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