Angel pillows

Yield: 1 Servings

Measure 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)

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

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