Ingredients Jump to Instructions ↓

  1. 1/2 cup Butter flavor crisco; (r)

  2. 1 pack (3 ounces) cream cheese; softened

  3. 1 tablespoon Milk

  4. cup Firmly packed brown sugar

  5. 1 1/4 cup All-purpose flour

  6. 1 1/2 teaspoon Baking powder

  7. 1 1/2 teaspoon Cinnamon

  8. teaspoon Salt

  9. cup Coarsely chopped pecans or flake coconut -frosting--

  10. 1 cup Confectioners' sugar

  11. cup Apricot preserves

  12. 1 tablespoon Flake coconut or finely chopped pecans;

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Grease baking sheets. Set aside. Cream ½ cup BUTTER FLAVOR CRISCO(r), cream cheese and milk at medium speed of electric mixer until well blended. Beat in brown sugar. Beat in ½ cup preserves.

  2. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture.

  3. Stir in ½ cup nuts. Drop 2 level measuring tablespoons of dough into a mound to form each cookie. Place 2 inches apart on baking sheet.

  4. Bake at 350 degrees F for 14 minutes. Cool on baking sheet one minute.

  5. Remove to cooling rack. Cool completely before frosting.

  6. For frosting, combine confectioners' sugar, ¼ 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.

  7. Tip: Try peach or pineapple preserves in place of apricot.

  8. 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" on Nov 30, 1997


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