Apple-Cranberry Crescent Cookies

Ingredients:

1-1/4 cups chopped apples
1/2 cup dried cranberries
1/2 cup reduced-fat sour cream
1/4 cup cholesterol-free egg substitute
1/4 cup (1/2 stick) margarine or butter, melted
3 tablespoons sugar, divided
1 package quick-rise active dry yeast
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon reduced-fat (2%) milk

Preparation:
1. Preheat oven to 350°F. Lightly coat cookie sheets with nonstick cooking spray.
2. Place apples and cranberries in food processor or blender; process with on/off pulsing action 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 baking 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.