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 ----------------------------------FROSTING---------------------------------- 1 c Confectioners Sugar 1/4 c Apricot Preserves 1 tb Butter Flavor Crisco Finely Chopped Pecans -=OR=- - Flake Coconut ( optional ) 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
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