Fruit Nut Molasses Crescents
Browse the recipe Fruit Nut Molasses Crescents
Fruit & Nut Molasses Crescents
YIELD Makes 20 crescents
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INGREDIENTS
| 1 | package (18 ounces) refrigerated sugar cookie dough |
| 2 | tablespoons dark molasses |
| 2 | tablespoons packed brown sugar |
| 1/4 | cup plus 2 tablespoons all-purpose flour |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground ginger |
| 1‑1/4 | cups trail mix with nuts, raisins and candy-coated chocolate pieces, coarsely chopped |
| Melted white or dark chocolate (optional) | |
PREPARATION:
- Preheat oven to 325°F. Grease cookie sheets. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
- Add molasses, brown sugar, flour, cinnamon and ginger to dough in bowl; beat at medium speed of electric mixer until well blended. Divide dough into 4 equal pieces. Wrap pieces individually in plastic wrap; refrigerate at least 2 hours.
- Roll 1 dough piece into 7-inch circle on lightly floured surface. Sprinkle with 5 tablespoons trail mix. Cut dough into 5 wedges. Roll each wedge from wide end in towards point. Gently shape into crescent. Place crescents 2 inches apart on cookie sheets. Fill sides of crescents with any trail mix that spills out. Repeat with remaining dough and trail mix to make 20 crescents.
- Bake 12 to 15 minutes or until edges are lightly browned. Cool on cookie sheets 5 minutes. Place waxed paper under wire racks. Remove crescents to wire racks. Drizzle with melted chocolate, if desired. Let stand until set.
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Nut