Heat oven to 375 degrees F. Lightly grease two cookie sheets; set aside.
Unroll crescent rolls and separate into triangles; cut each triangle lengthwise
into thirds to make three triangles (24 total).
In a small mixing bowl, combine mincemeat and pecans. Spoon about 1 teaspoon
of the mixture onto each dough triangle, spreading to cover surface of dough. Fold
in corners, overlapping slightly in the center. Place 1 inch apart on prepared cookie
sheets. Bake in preheated oven for 12 minutes or until golden brown. Transfer to
a wire rack and let cool.
For icing, if desired, in a small mixing bowl, stir together the confectioners'
sugar, vanilla extract and enough milk (1 to 2 teaspoons) to make a mixture of drizzling
consistency. Drizzle over cooled cookies.
To store: Place cookies in layers separated by wax paper in an airtight container;
cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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