Frosted apricot cookies
42 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; softened |
| 3 | ounces | Cream cheese; softened |
| 1¼ | cup | All-purpose flour |
| ¼ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| ½ | cup | Apricot preserves |
| ½ | cup | Chopped pecans |
| 1 | cup | Sifted confectioner's sugar |
| 1 | tablespoon | Butter or margarine; softened |
| ¼ | cup | Apricot preserves |
Directions
APRICOT FROSTING
Combine butter and cream cheese, beating until smooth. Combine flour, sugar and baking powder; stir into creamed mixture. Add the apricot preserves and chopped pecans, mixing well. Drop dough by tablespoonfuls onto greased cookie sheets. Bake at 350 F. for 12-15 minutes. Cool slightly on wire racks. Frost with Apricot Frosting while warm. Yield: 3½ dozen cookies.
Apricot Frosting: Combine all ingredients, and beat until smooth. Yield about ½ cup. Recipe submitted to magazine by Irene Haverland, Deepwater, Missouri MC formatting by bobbi744@...
Recipe by: Southern Living, September, 1981, p. 196 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 27, 1998