Strawberry Pecan Twist Cookies

Ingredients:

• 1/2 cup strawberry preserves
• 1/4 tsp salt
• one egg
• 1 Tbsp cold water
• 1 (10-oz) pkg. pie crust mix
• 1/4 cup powdered sugar
• 5-6 Tbsp ice water
• 1 cup pecans, finely chopped
• 3 Tbsp granulated sugar

Instructions:

1. Preheat oven to 375°F. Heat jam and salt in a small saucepan until jam is melted; mash any strawberries; set aside.

2. In a small bowl, beat egg with fork and add one tablespoon cold water. Grease cookie sheet. combine pie crust mix and powdered sugar. Sprinkle with 5 to 6 tablespoons ice water, one tablespoon at a time, mixing with fork after each addition until just moist enough to hold together. Divide in half.

3. On a floured surface, roll half of the dough into a 14x10-inch rectangle; set aside. Repeat with remaining dough, rolling second piece onto a sheet of parchment paper. Brush the rectangle not on parchment with jam; sprinkle with half of the nuts. Top with second rectangle, flipping over and peeling off the parchment paper; press gently. Brush top with some of the egg mixture; sprinkle with sugar and remaining nuts. Trim edges if necessary to make edges even. Cut rectangle lengthwise in half, then crosswise into 1/2-inch strips. Place strips 1/2-inch apart on cookie sheet, twisting to corkscrew shape. Bake 18 to 20 minutes, until lightly browned. Cool on wire racks.