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Prep Time: 25 Minutes Cook Time: 14 Minutes |
Ready In: 39 Minutes Servings: 1 |
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Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves. Ingredients:
1/2 cup butter flavored shortening |
1 (3 ounce) package cream cheese, softened |
1 tablespoon milk |
1/4 cup brown sugar |
1/4 cup apricot preserves |
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon salt |
1/2 cup chopped pecans |
1 cup confectioners' sugar |
1/4 cup apricot preserves |
1 tablespoon butter flavored shortening |
1/4 cup flaked coconut (optional) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
2. In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
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