✓ Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

✓ Place the chilled pie crust on a lightly floured surface and roll it out into an oval shape, about 1/8 inch thick.

✓ In a small bowl, mix together the sugar and cinnamon until well combined.

✓ Cut the rolled-out dough into circles using a cookie cutter or the rim of a glass. Place them on the prepared baking sheet. If you have leftover pie crust scraps, use these to make smaller cookies.

✓ Sprinkle 1/2 teaspoon of the cinnamon-sugar mixture over each circle and press lightly into the dough.

✓ Break or crush the pecans slightly with a rolling pin. Place them on top of the filling, ensuring they are evenly distributed.

✓ Beat the egg with the water and brush it over each cookie to give them a golden sheen when baked.