Instructions:
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.*
Heat oven to 350°F. 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. 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.
For more recipes, visit www.quakeroatmeal.com and www.countrycrock.com
All materials are courtesy of Quaker Oats and Shedd’s Spread Country Crock Spreadable Sticks.
Published in the December 7, 2005 issue of Farm World.
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