Ingredients:
- 1 1/4 cups all-purpose flour
- 4 tablespoons brown sugar, firmly packed, divided
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup margarine
- 1 cup finely chopped, peeled Michigan Apples
- 1/4 cup light sour cream
- 1 egg
- 1/3 cup chopped pecans
- 1 tablespoon light sour cream
- 1/4 teaspoon cinnamon
- 8 servings
Per Serving, 1 wedge
- 210 calories
- 1 g dietary fiber
- 10 g fat
- 231 mg sodium
In large mixing bowl, combine flour, 3 tablespoons sugar, salt, soda and baking powder. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add Apples the 1/4 cup sour cream, egg and pecans, mixing until combined. On floured surface, lightly knead 5 times.
Place on cookie sheet lightly coated with no-stick cooking spray. With floured hands, press into 8-inch circle. Cut circle into 8 wedges with floured sharp knife. Do not separate wedges. Brush top of dough with remaining 1 tablespoon sour cream and sprinkle with mixture of remaining 1 tablespoon sugar and cinnamon.
Bake in 400°F. oven about 15 minutes or until golden brown. Serve warm.
Place on cookie sheet lightly coated with no-stick cooking spray. With floured hands, press into 8-inch circle. Cut circle into 8 wedges with floured sharp knife. Do not separate wedges. Brush top of dough with remaining 1 tablespoon sour cream and sprinkle with mixture of remaining 1 tablespoon sugar and cinnamon.
Bake in 400°F. oven about 15 minutes or until golden brown. Serve warm.
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