Pecan Pie Crust Cookies with Ice Cream

1 refrigerated pie crust dough (1/2 package)
1/2 cup chopped pecans
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
8 scoops premium vanilla ice cream
Honey, to taste
Dark chocolate syrup, to taste
Whipped cream, optional topping
Fresh berries or fruit for garnish, optional

Preheat oven to 375 degrees F. Roll pie crust out on a lightly floured surface. Sprinkle pecans over crust and using a rolling pin, roll them into the crust. Sprinkle sugar and cinnamon over crust. Cut crust into 8 triangles and place each piece on an ungreased cookie sheet. Bake until cookies are golden brown, about 12 to 14 minutes.

Meanwhile scoop the ice cream into 8 serving bowls. Bowls of ice cream may be placed in freezer to keep firm. When cookies are done, place a cookie in each bowl, drizzle with honey and chocolate and top with whipped cream and fruit garnish, if desired.

Pecan Pie Crust Cookies with Ice Cream

Each pie dough makes 8 “cookies” and they will store nicely in a cookie tin or jar for several days. Not surprisingly, they are delicious on their own with or without the honey or chocolate drizzle.

Pecan Pie Crust Cookies with Ice Cream

Approximate Values Per Serving: 303.5 calories (56% from fat), 19 g fat (8 g saturated), 36 mg cholesterol, 3.5 g protein, 30 g carbohydrates, 1 g dietary fiber, 191 mg sodium

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