Apple-Cranberry Crescent Cookies
Makes 2 dozen cookies
|1-1/4||cups chopped apples|
|1/2||cup dried cranberries|
|1/2||cup reduced-fat sour cream|
|1/4||cup cholesterol-free egg substitute|
|1/4||cup (1/2 stick) margarine or butter, melted|
|3||tablespoons sugar, divided|
|1||package quick-rise active dry yeast|
|2||cups all-purpose flour|
|1||teaspoon ground cinnamon|
|1||tablespoon reduced-fat (2%) milk|
- Preheat oven to 350°F. Lightly coat cookie sheets with nonstick cooking spray.
- Place apples and cranberries in food processor or blender; process with on/off pulsing action until finely chopped. Set aside.
- 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.
- 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 baking sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture.
- 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.
|Serving Size:||1 cookie|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||22 %|
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