Swiss Hazelnut Crescents
Great cookie for any brunch or late morning coffee!
Prep Time: 10 minutes
Chill Time: 1 hour
Bake Time: 15 to 18 minutes
Yield: 4 dozen
1 cup butter or margarine softened
1/2 cup corn syrup, dark OR light
2 teaspoons pure vanilla extract
2-1/2 cups all-purpose flour
1-1/2 cups ground hazelnuts or walnuts
1/2 cup powdered sugar
2 teaspoons ground cinnamon
Beat butter in large mixing bowl until softened. Slowly beat in corn syrup and vanilla. Stir in flour and nuts, chill one hour.
Mix powdered sugar and ground cinnamon together in a small bowl and set aside.
Preheat oven to 350°F.
Shape dough by rounded teaspoon into 2-inch long rolls. Roll in cinnamon coating. Place 2-inches apart on ungreased cookie sheet forming crescents. Bake 15 to 18 minutes or until bottoms are slightly browned. Remove from cookie sheet. Roll gently in cinnamon coating and cool on rack.