Apple Cranberry Crescent Cookies Recipe


Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient


 Chopped apples1 1⁄4 Cup (20 tbs)
 Dried cranberries1⁄2 Cup (8 tbs)
 Reduced fat sour cream1⁄2 Cup (8 tbs)
 Cholesterol free egg substitute1⁄4 Cup (4 tbs)
 Margarine/Butter1⁄4 Cup (4 tbs), melted (1/2 Stick)
 Sugar3 Tablespoon, divided
 Quick rise active dry yeast1 Tablespoon (1 Package)
 Vanilla1 Teaspoon
 All purpose flour2 Cup (32 tbs)
 Ground cinnamon1 Teaspoon
 2% milk1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2137 Calories from Fat 621

% Daily Value*

Total Fat 70 g107.5%

Saturated Fat 19.6 g97.8%

Trans Fat 0 g

Cholesterol 42.7 mg

Sodium 249.6 mg10.4%

Total Carbohydrates 327 g108.8%

Dietary Fiber 16.8 g67.1%

Sugars 112.4 g

Protein 47 g94.6%

Vitamin A 55% Vitamin C 125.5%

Calcium 32.7% Iron 87.7%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray.
2. Place apples and cranberries in food processor or blender; process with on/off pulses until finely chopped. Set aside.
3. Combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl. Add yeast and vanilla. Add flour; stir to form ball. Turn dough out onto lightly floured work surface. Knead 1 minute. Cover with plastic wrap; let stand 10 minutes.
4. 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. Place on prepared cookie sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture.
5. 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.