| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cookies, Crisco.002 | 18 | Cookies | |
INGREDIENTS
| 1/2 | c | Butter Flavor Crisco |
| 1 | pk | Cream Cheese, ( 3 oz ) Softened |
| 1 | tb | Milk |
| 1/4 | c | Brown sugar, firmly packed |
| 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 | Pecans, coarsely chopped OR Flake Coconut |
| 1 | c | Confectioners Sugar |
| 1/4 | c | Apricot Preserves |
| 1 | tb | Butter Flavor Crisco |
| Finely Chopped Pecans -=OR=- Flake Coconut ( optional ) |
INSTRUCTIONS
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 1/2 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 1/2 cup preserves. 3. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in 1/2 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, 1/4 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcrisco.zip
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