Elegant enough for guests or giving, simple enough to make every day. These tasty little treats are made using prepared pie pastry.
Preheat oven to 425ºF. Line cookie pan with parchment paper.
Place candy in small microwave-safe bowl; microwave on 50% power 1-2 minutes, stirring every 10 seconds until candy is melted. Stir in 3 tablespoons pecans and sugar.
Unroll pie crusts onto work surface; cut each crust into 16 wedges. Place about ½ teaspoon mixture onto widest end of each wedge. Starting at widest edge, roll up; gently press point of wedge into each roll. Place rolls seam/point side down on cookie pan.
Bake 12-14 minutes or until golden brown. Remove from pan to cooling grid; cool completely.
To make icing, stir milk into confectioners’ sugar in small bowl until desired thickness is reached. Drizzle icing over cooled cookies. Sprinkle with remaining nuts.
Makes 32 cookies.
For Cinnamon Milk Chocolate Nut Crescent, substitute ½ cup milk chocolate morsels for white chocolate. Substitute cinnamon sugar for granulated sugar. Continue as recipe directs.
If desired, substitute melted white or dark chocolate for icing. Drizzle over cookies as recipe directs.