Times-tested cookies perfect for holiday giving.

photoNut Wedges

1 package pie crust mix (for 2 crusts)
1/4 cup granulated sugar
3 to 4 tablespoons water
For filling:
1 cup finely chopped nuts
1/3 cup granulated sugar
2 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon lemon juice
Milk
1/2 cup semisweet chocolate pieces
1 teaspoon shortening

In a medium mixing bowl stir together pie crust mix and the 1/4 cup sugar. Add enough water to form ball. Divide dough in half.

On a floured surface, roll each half of the dough into a 9-inch circle. Transfer one circle to an ungreased cookie sheet.

For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon and lemon juice. Spread over dough circle on cookie sheet. Top with remaining dough circle. Use tines of fork to seal edges and prick dough. Brush with milk.

Bake in a 375-degree oven for 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes on a wire rack, while warm cut into 16 to 20 wedges. Cool completely.

In a small saucepan combine the chocolate pieces and shortening. Cook and stir over low heat just until melted. Drizzle over wedges.

Makes 16 to 20 wedges.

Times testing notes: This is a sophisticated cookie that takes some skill to put together. We think it’s worth it though.

Source: “Cookies for Christmas” by Jennifer D. Darling (Meredith Books, 1999).

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