The secret shortcut ingredients for these quick holiday cookies are the packaged dough and filling.
Preheat oven to 375 degree F. Lightly grease two cookie sheets; set aside. Unroll crescent rolls and separate into triangles; cut each triangle lengthwise into thirds to make three triangles (24 total). In a small mixing bowl, combine mincemeat and pecans. Spoon about 1 teaspoon of the mixture onto each dough triangle, spreading to cover surface of dough. Fold in corners, overlapping slightly in the center.
Place 1 inch apart on prepared cookie sheets. Bake in preheated oven for 12 minutes or until golden brown. Transfer to a wire rack and let cool.
For icing, if desired, in a small mixing bowl, stir together the powdered sugar, vanilla, and enough milk (1 to 2 teaspoons) to make a mixture of drizzling consistency. Drizzle over cooled cookies. Makes 24 twists.
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.