| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cookies |
18 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening; butter flavored |
| 3 |
oz |
Cream cheese; softened |
| 1 |
tb |
Milk |
| 1/4 |
c |
Brown sugar; packed |
| 1/2 |
c |
Apricot preserves |
| 1 1/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Pecans; coarsely chopped, or coconut flakes |
| 1 |
c |
Powdered sugar |
| 1/4 |
c |
Apricot preserves |
| 1 |
tb |
Shortening; butter flavored |
|
|
Coconut flakes; optional, or finely chopped pecans |
INSTRUCTIONS
FROSTING
Preheat oven to 350 degrees; grease cookie sheets with butter flavored
shortening. Cream the shortening, cream cheese and milk with an electric
mixer on medium speed until well blended. Beat in the brown sugar. Beat in
the preserves. Combine the flour, baking powder, cinnamon and salt. Mix
into the creamed mixture. Stir in the nuts. Drop 2 level tablespoons of
dough into a mound to form each cookie. Place 2 inches apart on the cookie
sheets. Bake for 14 minutes. Cool on the cookie sheets for 1 minute; remove
to wire racks to cool completely before frosting. For the frosting, combine
the powdered sugar, preserves and shortening in a small bowl. Beat with an
electric mixer until well blended. Frost the cooled cookies; sprinkle with
coconut, if desired. Penny Halsey (ATBN65B). Variation: Try peach or
pineapple preserves in place of apricot.
Recipe by: Treasury of Christmas Recipes
Posted to MC-Recipe Digest V1 #960 by Nancy Berry <nlberry@prodigy.net> on
Dec 18, 1997
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