Instructions: Unfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust. Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter.

Place pastry shapes on a lightly greased baking sheet. Reroll any leftover scraps of dough, and repeat the procedure.

Bake at 425 degrees for 8 to 10 minutes or until golden.

This recipe yields 3 to 4 dozen.

Comments: You can serve this recipe with "Turkey Pot Pie With Cranberry-Pecan Crusts" (see recipe).

Yield: 3 to 4 dozen

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