Cranberry Apple Crescent Cookies
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.
Pairs Well With
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.