Angel pillows
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter flavor crisco; (r) |
| 1 | pack | (3 ounces) cream cheese; softened |
| 1 | tablespoon | Milk |
| ¼ | cup | Firmly packed brown sugar |
| ½ | cup | Apricot preserves |
| 1¼ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| 1½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| ½ | cup | Coarsely chopped pecans or flake coconut -frosting--- |
| 1 | cup | Confectioners' sugar |
| ¼ | cup | Apricot preserves |
| 1 | tablespoon | Flake coconut or finely chopped pecans; (optional) |
Directions
Heat oven to 350 degrees F. Grease baking sheets. Set aside. Cream ½ cup BUTTER FLAVOR CRISCO(r), cream cheese and milk at medium speed of electric mixer until well blended. Beat in brown sugar. Beat in ½ cup preserves.
Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture.
Stir in ½ cup nuts. Drop 2 level measuring tablespoons of dough into a mound to form each cookie. Place 2 inches apart on baking sheet.
Bake at 350 degrees F for 14 minutes. Cool on baking sheet one minute.
Remove to cooling rack. Cool completely before frosting.
For frosting, combine confectioners' sugar, ¼ cup preserves and 1 tablespoon BUTTER FLAVOR CRISCO(r) in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle coconut over frosting, if desired.
Tip: Try peach or pineapple preserves in place of apricot.
Preparation time: 25 minutes
Bake time: 14 minutes
Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" <ejohnston@...> on Nov 30, 1997