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Apple Cranberry Crescent Cookies

Diabetic.Foodie's picture
Ingredients
  Chopped apples 1 1⁄4 Cup (20 tbs)
  Dried cranberries 1⁄2 Cup (8 tbs)
  Reduced fat sour cream 1⁄2 Cup (8 tbs)
  Cholesterol free egg substitute 1⁄4 Cup (4 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs), melted (1/2 Stick)
  Sugar 3 Tablespoon, divided
  Quick rise active dry yeast 1 Tablespoon (1 Package)
  Vanilla 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Ground cinnamon 1 Teaspoon
  2% milk 1 Tablespoon
Directions

1. Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray.
2. Place apples and cranberries in food processor or blender; process with on/off pulses until finely chopped. Set aside.
3. Combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl. Add yeast and vanilla. Add flour; stir to form ball. Turn dough out onto lightly floured work surface. Knead 1 minute. Cover with plastic wrap; let stand 10 minutes.
4. Divide dough into thirds. Roll one portion into 12-inch circle. Spread with 1/3 apple mixture (about 1/4 cup). Cut dough to make 8 wedges. Roll up each wedge, beginning at outside edge. Place on prepared cookie sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture.
5. Combine remaining 1 tablespoon sugar and cinnamon in small bowl. Lightly brush cookies with milk; sprinkle with sugar-cinnamon mixture. Bake 18 to 20 minutes or until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Cranberry
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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