Fruit & Nut Molasses Crescents the Editors of Publications International, Ltd.
Fruit & Nut Molasses Crescents
Makes 20 crescents
|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)|
- 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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