Pastry:
1 package pie crust mix (for 2 crusts)
1/4 cup granulated sugar
3 to 4 tablespoons water
Filling:
1 cup finely chopped nuts
1/3 cup granulated sugar
2 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon lemon juice
Milk
Drizzle:
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
In a medium bowl, stir together pie crust mix and the 1/4 cup sugar. Add enough water to form a ball. Divide dough in half.
On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to an ungreased cookie sheet.
For filling, combine the nuts, 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.
Nutrition facts per cookie: 214 calories; 13.9 g total fat (2 g satruated fat); 0 mg chol.; 136 mg sodium; 24 g carbohydrates; 1 g fiber; 3 g pro.
Note: The dough was a bit delicate, so use a gentle hand while rolling and while cutting the cookies into wedges. Store cookies in a tin with waxed paper.
Better Homes and Gardens
"Homemade Cookies."
Tested by Arlene Burnett
Thursday, December 07, 2000
