Apple-Cranberry Crescent Cookies

Rhonda O's Note:

I found this recipe in a Diabetic Magazine. My husband is diabetic. Enjoy!

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 24

Yield: 24.0 cookies

• 1 ¼ cups apples , chopped
• ½ cup dried cranberries
• ½ cup low-fat sour cream
• ¼ cup cholesterol-free egg substitute
• ¼ cup margarine or ¼ cup butter , melted
• 3 tablespoons sugar , divided
• 1 (¼ 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. 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.