1 (8 ounce) package (8 count) refrigerated crescent rolls
1/2 cup prepared mincemeat
1/2 cup chopped pecans
1/2 cup sifted confectioners' sugar (optional)
1/8 teaspoon vanilla extract (optional)
Preheat 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, and enough milk (1 to 2 teaspoons) to make a mixture of drizzling consistency. Drizzle over cooled cookies.
Makes 24 twists.
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.