| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cookies | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter flavor crisco; (r) |
| 1 | pk | (3 ounces) cream cheese; softened |
| 1 | tb | Milk |
| 1/4 | c | Firmly packed brown sugar |
| 1/2 | c | Apricot preserves |
| 1 1/4 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1/2 | c | Coarsely chopped pecans or flake coconut -frosting— |
| 1 | c | Confectioners' sugar |
| 1/4 | c | Apricot preserves |
| 1 | tb | Flake coconut or finely chopped pecans; (optional) |
INSTRUCTIONS
Heat oven to 350 degrees F. Grease baking sheets. Set aside. Cream 1/2 cup BUTTER FLAVOR CRISCO(r), cream cheese and milk at medium speed of electric mixer until well blended. Beat in brown sugar. Beat in 1/2 cup preserves. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in 1/2 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, 1/4 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@mailexcite.com> on Nov 30, 1997
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