See Also: Fruit & Nut Molasses Crescents(recipes)
Almond Crescents(recipes)
Giannuzzi's crescents(medicine)
Heidenhain's crescents(medicine)
Easy Crescents(recipes)
Pineapple-Coconut Crescents(recipes)
Nutty Lemon Crescents(recipes)
Chocolate Toffee Crescents(recipes)
Butterscotch Almond Crescents(recipes)
Nutmeg & Honey Carrot Crescents(recipes)

Fruit & Nut Molasses Crescents (recipes)


Fruit & Nut Molasses Crescents

Yield: Makes 20 crescents



Ingredients:



1package (18 ounces) refrigerated sugar cookie dough

2tablespoons dark molasses

2tablespoons packed brown sugar

1/4cup plus 2 tablespoons all-purpose flour

1/2teaspoon ground cinnamon

1/2teaspoon ground ginger

1-1/4cups trail mix with nuts, raisins and candy-coated chocolate pieces, coarsely chopped

Melted white or dark chocolate (optional)









Preparation:





1.Preheat oven to 325°F. Grease cookie sheets. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.2.Add molasses, brown sugar, flour, cinnamon and ginger to dough in bowl; beat at medium speed of electric mixer until well blended. Divide dough into 4 equal pieces. Wrap pieces individually in plastic wrap; refrigerate at least 2 hours.3.Roll 1 dough piece into 7-inch circle on lightly floured surface. Sprinkle with 5 tablespoons trail mix. Cut dough into 5 wedges. Roll each wedge from wide end in towards point. Gently shape into crescent. Place crescents 2 inches apart on cookie sheets. Fill sides of crescents with any trail mix that spills out. Repeat with remaining dough and trail mix to make 20 crescents. 4.Bake 12 to 15 minutes or until edges are lightly browned. Cool on cookie sheets 5 minutes. Place waxed paper under wire racks. Remove crescents to wire racks. Drizzle with melted chocolate, if desired. Let stand until set.