Description
A recipe for Cinnamon Hazelnut Crescents

Ingredients

• 1 cup (2 sticks) Shedd's Spread Country Crock Spreadable Sticks
  
• 1-1/2 cups sifted confectioners' sugar, divided
  
• 2 teaspoons vanilla
  
• 1-1/2 cups all-purpose flour
  
• 3/4 cup (3 ounces) toasted ground hazelnuts
  
• 2-1/2 teaspoons ground cinnamon, divided
  
• 1/8 teaspoon salt
  
• 1 cup Quaker oats (quick or old fashioned, uncooked)

Preparation
1. Beat spread, 3/4 cup confectioners' sugar and vanilla in large bowl with electric mixer until creamy. Add combined flour, hazelnuts, 1 teaspoon cinnamon and salt; beat just until combined. Add oats; beat until combined. Cover and refrigerate dough until firm, about 2 hours or overnight.*

2. Heat oven to 350°F. Combine remaining 3/4 cup confectioners' sugar and remaining 1-1/2 teaspoons cinnamon in medium bowl; set aside.

3. Roll rounded measuring teaspoonfuls of dough into 2-inch ropes. Place ropes about 2 inches apart on ungreased cookie sheets; shape into crescents.

4. Bake 10 to 13 minutes, until golden brown. Cool 2 minutes on cookie sheets. Roll cookies, a few at a time, in cinnamon-sugar. Transfer to wire racks. Sift remaining cinnamon-sugar over tops of cookies. Cool completely. Store loosely covered at room temperature.

*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 350°F until fragrant, 6 to 8 minutes. Cool completely. Process toasted nuts in food processor until finely ground.

Nutrition
no information available

Serves
Makes about 6 dozen cookies

Variations
no information available