Apple-cranberry Crescent Cookies

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups apples, chopped
• 1/2 cup dried cranberries
• 1/2 cup low-fat sour cream
• 1/4 cup cholesterol-free egg substitute
• 1/4 cup margarine or 1/4 cup butter, melted
• 3 tablespoons sugar, divided
• 1 (1/4 ounce) package fast-rising active dry yeast
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon reduced-fat milk

Recipe

• 1 preheat oven to 350°f.
• 2 lightly coat baking sheet with nonstick cooking spray.
• 3 place apple and cranberries in food processor or blender, process with on/off pulsing action until finely chopped. set aside.
• 4 combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl. add yeast and vanilla.
• 5 add flour; stir to form ball.
• 6 turn dough out onto lightly floured work surface. knead 1 minute.
• 7 cover with plastic wrap; let stand 10 minutes.
• 8 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.
• 9 place on prepared baking sheet; turn ends of cookies to form crescents. repeat with remaining dough and apple mixture.
• 10 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.