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Apple-Cranberry Crescent Cookies

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“I found this recipe in a Diabetic Magazine. My husband is diabetic. Enjoy!”
READY IN:
50mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

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.

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