Apple-Cranberry Crescent Cookies

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 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

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Lightly coat baking sheet with nonstick cooking spray.

3. 3

   Place apple and cranberries in food processor or blender, process with on/off pulsing action until finely chopped. Set aside.

4. 4

   Combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl. Add yeast and vanilla.

5. 5

   Add flour; stir to form ball.

6. 6

   Turn dough out onto lightly floured work surface. Knead 1 minute.

7. 7

   Cover with plastic wrap; let stand 10 minutes.

8. 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. 9

   Place on prepared baking sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture.

10. 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.