These would be pretty with red and/or green sanding sugar for the holidays, too. They looked very dainty (and good!).
1 cup (about 4 oz.) White Candy Melts, coarsely chopped
5 tablespoons finely chopped pecans (or almonds), divided
3 tablespoons granulated sugar
1 package (15 oz.) refrigerated pie crusts (2 crusts)
melted chocolate for glaze
Preheat oven to 425ºF. Line cookie pan with parchment paper.
Place candy in small microwave-safe bowl and microwave on 50% power for 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 then gently press point of wedge into each roll. Place rolls, point-side down, on cookie pan.
Bake 12-14 minutes or until golden brown. Remove from pan to cooling grid; cool completely.
Drizzle melted chocolate icing over cooled cookies and sprinkle with remaining nuts.
Makes 32 cookies.
1 cup (about 4 oz.) White Candy Melts, coarsely chopped
5 tablespoons finely chopped pecans (or almonds), divided
3 tablespoons granulated sugar
1 package (15 oz.) refrigerated pie crusts (2 crusts)
melted chocolate for glaze
Preheat oven to 425ºF. Line cookie pan with parchment paper.
Place candy in small microwave-safe bowl and microwave on 50% power for 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 then gently press point of wedge into each roll. Place rolls, point-side down, on cookie pan.
Bake 12-14 minutes or until golden brown. Remove from pan to cooling grid; cool completely.
Drizzle melted chocolate icing over cooled cookies and sprinkle with remaining nuts.
Makes 32 cookies.