Apricot cream cheese drops

Yield: 18 cookies

Measure Ingredient
½ cup Butter Flavor Crisco
1 pack Cream Cheese, ( 3 oz ) Softened
1 tablespoon Milk
¼ cup Brown sugar, firmly packed
½ cup Apricot preserves
1 cup Confectioners Sugar
¼ cup Apricot Preserves
1 tablespoon Butter Flavor Crisco
1¼ cup All-purpose flour
1½ teaspoon Baking Powder
1½ teaspoon Cinnamon
¼ teaspoon Salt
½ cup Pecans, coarsely chopped OR Flake Coconut
Finely Chopped Pecans -=OR=- Flake Coconut ( optional )


Preparation Time: 25 Minutes Bake Time: 14 Minutes 1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco.

Set aside.

2. Cream ½ cup Butter Flavor Crisco, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended.

Beat in brown sugar. Beat in ½ cup preserves.

3. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in ½ cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on cookie sheet.

4. Bake at 350 for 14 minutes. Cool on baking sheet one minute.

Remove to cooling rack. Cool completely before frosting.

5. For Frosting: Combine confectioners sugar, ¼ cup preserves and 1 tablespoon Butter Flavor Crisco in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle finely chopped pecans over frosting, if desired.

VARIATIONS: Try peach or pineapple preserves in place of apricot.

Source: Butter Flavor Crisco Cookie Collection, Page 4.

Shared by: David Knight

Similar recipes