I'm pretty sure I've mentioned before that Pepperidge Farm Puff Pastry is MSPI-friendly, and I love it! Such a great time-saver!
Here's a fun cookie that you can adapt to any holiday, occasion and taste. Use whatever cookie cutter you like, or just cut the dough into 3-inch strips.
The original recipe says to use caramel sauce, but I used jam instead. Use your favorite flavor of jam. I used apricot with great results!
Puff Pastry Cookies
1 sheet Pepperidge Farm Puff Pastry
3 tbsp. jam
3 tbsp. chopped nuts, such as almonds, walnuts or pecans
Thaw pastry sheet at room temperature for 30 minutes or overnight in the refrigerator. Preheat oven to 400°F.
Unfold pastry sheet on lightly floured surface. Roll into 14" x 10" rectangle. Cut out shapes or cut into strips. Place on baking sheet. Brush with jam and sprinkle with nuts.
Bake 10 minutes or until golden. Remove from baking sheet and cool on wire rack.