---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Nut Wedges
  Categories: Cookies
       Yield: 1 servings
  
       1    11 oz packag  pie crust mix
     1/4 c  Sugar
     1/3 c  Sugar
       1 ts Ground cinnamon
       2 ts Honey
       1 ts Lemon juice
       1 c  Finely chopped nuts
            -(walnuts -- hazelnuts, peca
     1/2 c  Semisweet chocolate pieces
       1 ts Shortening
  
   Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
   Stir together pie crust mix and 1/4 cup sugar. Add 3 to 4 tablespoons
   water
   to form ball. Divide in half. On floured surface, roll each half into a
   9-inch circle. Spray a cookie sheet, preferably one of those air-insulated
   ones, with PAM or other non-stick spray. Transfer 1 circle to cookie
   sheet.
   Preheat oven to 375 deg F.
   
   For filling, combine 1/3 cup sugar,cinnamon, honey, lemon juice, and
   chopped nuts. Spread over pastry. (Be careful to leave about 3/4-inch to
   1-inch edge with no topping. You will seal along this edge. I also try to
   press the nut filling down, so it isn't too crumbly. Something I do is to
   take beaten egg white and brush around the edge of the pastry round with
   the nut filling. This will serve as a ``glue''.) Top with other pastry
   round. Use tines of fork to seal edges (by pressing fork around the edge,
   making a fluted-like edging). Brush with milk. (The milk makes for a shiny
   top crust.) Bake in 375 deg F. oven 15 to 20 minutes or until pastry
   starts
   to brown. Cool 10 minutes. while warm, cut into wedges. Cool.
   
   Combine the chocolate pieces and shortening. Cook and stir over low heat,
   just till melted. Drizzle over wedges.
  
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