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Angel Pillow Cookies Recipe
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To make Angel Pillow Cookies you will need
Ingredients
| 1/2 | cups | Butter flavor crisco; (r) | | 1 | package | (3 ounces) cream cheese; softened | | 1 | tablespoon | Milk | | 1/4 | cups | Firmly packed brown sugar | | 1/2 | cups | Apricot preserves | | 1 1/4 | cups | All-purpose flour | | 1 1/2 | teaspoons | Baking powder | | 1 1/2 | teaspoons | Cinnamon | | 1/4 | teaspoons | Salt | | 1/2 | cups | Coarsely chopped pecans or flake coconut frosting--- | | 1 | cup | Confectioners' sugar | | 1/4 | cups | Apricot preserves | | 1 | tablespoon | Flake coconut or finely chopped pecans; (optional) |
Instructions
Heat oven to 350 degrees F. Grease baking sheets. Set aside. Cream 1/2 cup
BUTTER FLAVOR CRISCO(r), cream cheese and milk at medium speed of electric
mixer until well blended. Beat in brown sugar. Beat in 1/2 cup preserves.
Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture.
Stir in 1/2 cup nuts. Drop 2 level measuring tablespoons of dough into a
mound to form each cookie. Place 2 inches apart on baking sheet.
Bake at 350 degrees F for 14 minutes. Cool on baking sheet one minute.
Remove to cooling rack. Cool completely before frosting.
For frosting, combine confectioners' sugar, 1/4 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.
Enjoy your Angel Pillow Cookies
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Sun 18 May 2008
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