Ingredients:

• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 cup (2 sticks) butter or margarine
• 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

How to make it:

1. 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.*
2. Heat oven to 350ºF.
3. Combine remaining 3/4 cup confectioners’ sugar and remaining 1‑1/2 teaspoons cinnamon in medium bowl; set aside.
4. Roll rounded measuring teaspoonfuls of dough into 2‑inch ropes. Place ropes about 2 inches apart on ungreased cookie sheets; shape into crescents.
5. Bake 10 to 13 minutes, until golden brown.
6. Cool 2 minutes on cookie sheets. While still warm, roll cookies, a few at a time, in cinnamon‑sugar.
7. Cool completely on wire racks. 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 350ºF until fragrant, 6 to 8 minutes. Cool completely. Process toasted nuts in food processor until finely ground.