Cranberry Apple Crescent Cookies

in Guest Recipe Book

Average Rating:  (total ratings: 1) [Read reviews] [Post a review]

Servings: 2 dozen

Comments: These splendid little crescent cookies filled with chopped cranberries and apples will delight your family and friends when you serve them during the holiday season.

Ingredients: 1-1/4 cups chopped apples 1/2 cup dried cranberries 1/2 cup sour cream 1 large egg 1/4 cup unsalted margarine or butter, melted 3 tablespoons sugar, divided 1 package quick-rise yeast 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 tablespoon milk

Instructions: Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray. Place apples and cranberries in food processor or blender; pulse to finely chop. Set aside. Combine sour cream, eggs, butter (or margarine, if using) and 2 tablespoons sugar in medium bowl. Add yeast and vanilla. Add flour; stir to form a ball. Turn dough out onto lightly floured work surface. Knead 1 minute. Cover with plastic wrap; allow to stand 10 minutes. Divide dough into thirds. Roll one portion into 12-inch circle. Spread with 1/3 cranberry-apple mixture (about 1/4 cup). Cut dough to make 8 wedges. Roll up each wedge, beginning at outside edge. Place on prepared cookie sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture. Combine remaining 1 tablespoon sugar and cinnamon in small bowl. Lightly brush cookies with milk; sprinkle with sugar-cinnamon mixture. Bake cookies 18 to 20 minutes or until lightly browned. Makes: 2 dozen cookies.

Source: DianasDesserts.com

Date: October 2, 2002

Reviews

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2023 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County