1 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
2 1/2 teaspoons salt
1 cup heavy cream, divided
3/4 cup white sugar
1/2 cup yellow or green food coloring
1 teaspoon vanilla extract
1/2 cup vegetable oil
3/4 cup white sugar
1 cup heavy cream
1/4 cup chopped hazelnuts
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, whisk together the milk, cream, 1/2 cup of sugar, and 2 teaspoons of vanilla extract. Beat in the flour mixture as well as the oil. Stir together until well mixed. Stir in the 1 cup of cream, 1/2 cup of sugar, and 1 teaspoon of vanilla. beat in the other egg yolks mixture. Sift together the yogurt and white vinegar; pour until mixture of all ingredients is moistened. Pour into greased mold or airtight glass-lined jar.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of cookie comes out clean. Remove from oven and sprinkle cracker crumbs on top for final touches.