2010 Cookie Contest Winner: Cranberry Pecan Crescents

Submitted by Susan Fields

"This is a recipe that belonged to my aunt, who has passed away. Everyone enjoyed these so much she made sure we all received this recipe before she died. My sons always called them Aunt Bell's wrapped-up cookies."

Dough:

1 cup butter, soft

8 ounces cream cheese, softened

1/2 cup sugar

2 3/4 cups all purpose flour

1/2 tsp. salt

1 large egg beaten

1/2 cup shiny sugar*

Cranberry Pecan Filling:

3/4 cup sugar

2/3 cup chopped pecans

2/3 cup finely chopped sweet dried cranberries

1/2 cup butter, melted

1 1/2 teaspoon ground cinnamon

3/4 teaspoon ground allspice

To make filling, stir ingredients until well blended. To make the dough, beat butter and cream cheese on medium speed until creamy. Gradually add granulated sugar, beating until fluffy. Stir in flour and salt. Divide dough into 8 equal portions, flatten each portion into a disk, wrap each separately in plastic wrap. Chill 8 hours. Roll 1 portion of dough at a time into a 8 inch circle on a lightly floured surface. Spread about 3 tablespoons of the cranberry pecan mixture on the circles, leaving about a 1/2 inch border around the edges. Cut into 8 wedges. Roll up wedges starting at wide end to form a crescent shape. Place point side down on lightly greased baking sheet. Brush gently with egg. sprinkle with shiny sugar. Makes about 64 cookies. Bake at 350 degrees for 20 minutes or until golden brown. Remove and let cool completely.

* "You can get the shiny sugar at stores that sell cake decorating supplies. My aunt always used regular sugar. It was my choice to try the sparkling sugar, and it makes it look more shiny."