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
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.
Date: October 2, 2002