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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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