Yield: 18 cookies
|½ cup||Butter Flavor Crisco|
|1 pack||Cream Cheese, ( 3 oz ) Softened|
|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|
|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.
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