Cranberry Pecan Piecrust Cookies



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.