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These Strawberry Pecan Twist Cookies are one of my personal favorite cookies! They are tender and flaky and just melt in your mouth when you take a bite of them. You start with a box of pre-mixed pie crust dough, which is what makes them so delicious, or you can also make your own dough, without the wet ingredients, just weigh it to make sure you have the right amount. You can also change the flavor by using different preserves.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Servings: About 48 cookies


  • 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


  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.

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