| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cookie Crescents

Dough
1 cup reduced calorie margarine (25% less fat & calories)
1/4 cup SPLENDA® Granular
1/4 cup egg substitute
2 3/4 cup all-purpose flour
3/4 cup reduced fat sour cream (25% less fat)

 

Filling
3 cups SPLENDA® Granular
3 tbsp. cinnamon
1 cup raisins

Dough

1. In a medium bowl, beat margarine with an electric mixer on medium speed for one minute. Add egg substitute and continue beating for 30 seconds.
2. Add SPLENDA® Granular and beat on medium speed for one minute. Add flour and beat for another minute. Mixture will form a soft, sticky dough.
3. Add sour cream and continue beating until combined.
4. Divide dough into 4 equal parts. Wrap each part in wax paper and refrigerate for 2 hours or overnight.

Filling

1. Preheat oven to 375°F.
2. Place wrapped dough in freezer for 20 minutes. Meanwhile, mix SPLENDA® Granular and cinnamon in medium bowl and set aside. Lightly grease a cookie sheet and set aside.
3. Remove one portion of the dough from the freezer at a time. On a floured surface, pat dough into a 5-inch circle, turning and sprinkling with flour to keep the dough from sticking.
4. Scrape working surface clean and spread a 1/2 cup of the cinnamon filling over the surface.
5. Place dough on filling and pat into a larger 10 to 12 inch circle. (Top and bottom of dough will now be covered with the filling)
6. Cut circle into 8 wedges. Place 1 teaspoon of raisins at wide end of each wedge and roll dough to form a crescent. Place crescents on prepared cookie sheet.
7. Bake 10 to 12 minutes or until golden brown. Remove crescents from cookie sheet and cool on wire rack to room temperature.
8. Repeat process with remaining dough.

Makes 32 servings.

Nutrients Per Serving:
Serving Size 1.1 ounce (32 g) one cookie
Calories 100, Carbohydrates 15 g, Protein 2 g, Dietary Fiber 1 g, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 80 mg.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.

||| Save this Recipe on Delicious |||