1 (15 oz) pkg refrigerated pie crust
1/2 cup finely chopped pecans toasted
1/2 cup finely chopped dried cranberries
1 egg beaten
coarse sugar for topping
Unfold each piecrust. Sprinkle 1 piecrust with pecans & cranberries; top with remaining piecrust. Roll into a 14” circle, sealing together piecrust.
Cut into desired shapes with 2-3 inch cookie cutters. Re-roll any scraps & repeat. (The pecans & cranberries will be on the top, not just in the middle, but they’re pretty that way, too.)
Brush cookies lightly with a beaten egg. Sprinkle with coarse sugar.
Place pastry shape on a lightly greased baking sheet or parchment paper. Bake at 425 degrees for 8-10 minutes or until golden.