| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Apricots, Bobbie’s no, Cookies, Cream chees, Desserts | 42 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine; softened |
| 3 | oz | Cream cheese; softened |
| 1 1/4 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/2 | c | Apricot preserves |
| 1/2 | c | Chopped pecans |
| 1 | c | Sifted confectioner's sugar |
| 1 | tb | Butter or margarine; softened |
| 1/4 | c | Apricot preserves |
INSTRUCTIONS
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: 3 1/2 dozen cookies. Apricot Frosting: Combine all ingredients, and beat until smooth. Yield about 1/2 cup. Recipe submitted to magazine by Irene Haverland, Deepwater, Missouri MC formatting by bobbi744@sojourn.com Recipe by: Southern Living, September, 1981, p. 196 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 27, 1998
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