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 |
\N \N | Finely Chopped Pecans -=OR=- Flake Coconut ( optional ) |
FROSTING
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