Ingredients for Apple Cranberry Crescent Cookies
- 1 cup chopped apple
- 1/2 cup dried cranberries
- 1/2 cup low-fat sour cream
- 1/4 cup cholesterol-free egg substitute
- 1/4 cup softened margarine
- 1/4 cup plus 1 teaspoon sugar substitute
- 1 (1/4 ounce) package (2 1/4 teaspoons) fast rising active dry yeast
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon reduced-fat milk
- 1/4 cup warm water
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How to Make Apple Cranberry Crescent Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a food processor, pulse the apple and cranberries until finely chopped. Set aside.
- In a medium bowl, cream together the softened margarine and sugar substitute until light and fluffy.
- Beat in the egg substitute and vanilla extract.
- In a separate bowl, dissolve the yeast in 1/4 cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- Add the yeast mixture to the wet ingredients, along with the sour cream.
- Gradually add the flour, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 1 minute.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise for 10 minutes.
- Divide the dough into thirds.
- Roll out one portion of dough into a 12-inch circle.
- Spread 1/3 of the apple cranberry mixture evenly over the dough.
- Cut the dough into 8 wedges.
- Roll up each wedge, starting from the wide end.
- Place the crescents on the prepared baking sheet.
- Repeat steps 11-15 with the remaining dough and filling.
- In a small bowl, combine the remaining sugar substitute and cinnamon.
- Brush the cookies lightly with milk.
- Sprinkle with the cinnamon-sugar mixture.
- Bake for 18-20 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
3g
Carbs
3g
