Minced Pastry Twists

Minced Pastry Twists

1 8-ounce package (8) refrigerated crescent rolls
1/2 cup prepared mincemeat
1/2 cup chopped pecans
1/2 cup sifted powdered sugar (optional)
1/8 teaspoon vanilla (optional)
Milk (optional)

Preheat oven to 375 degree F. Lightly grease two cookie sheets; set
aside. Unroll crescent rolls and separate into triangles; cut each
triangle lengthwise into thirds to make three triangles (24 total). In a small mixing bowl, combine mincemeat and pecans. Spoon about 1 teaspoon of the mixture onto each dough triangle, spreading to cover surface of dough. Fold in corners, overlapping slightly in the center. Place 1 inch apart on prepared cookie sheets. Bake in preheated oven for 12 mins or until golden brown. Transfer to a wire rack and let cool.For icing, if desired, in a small mixing bowl, stir together the powdered sugar, vanilla, and enough milk (1 to 2 teaspoons) to make a mixture of drizzling consistency. Drizzle over cooled cookies.

Makes 24 twists.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temp for up to 3 days or freeze for up to 3 months.