- 1 cup pecans, finely chopped
- 1/2 cup strawberry preserves
- 1/4 tsp. salt
- 3 Tbsp. sugar
- 1 egg
- 1 (10-oz) pkg pie crust mix
- 1/4 cup powdered sugar
Heat jam and salt in a small saucepan until jam is melted; mash any strawberries. In a small bowl, beat egg with fork and add 1 tablespoon cold water, set aside.
Preheat oven to 375 degrees. Grease cookie sheets.
Combine pie crust mix and powdered sugar. Sprinkle with 5-6 tablespoons ice water, one tablespoon at a time, mixing with fork after each addition just until moist enough to hold together. Divide in half.
On a floured surface, roll half of the dough into a 14-inch x 10-inch rectangle, the dough with be very thin; set aside. Repeat with remaining dough. Brush one rectangle with jam; sprinkle with half of the nuts. Top with remaining dough; press gently. Brush top with some egg mixture; sprinkle with sugar and remaining nuts. Trim edges if necessary make edges even.
Cut rectangle lengthwise in half, then crosswise into 1/2-inch strips. Place strips, 1/2-inch apart, on cookie sheets, twisting into corkscrew shape. Bake 18-20 minutes, until lightly browned. Cool on wire racks.
Makes 56 cookies.
This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.