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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 18 |
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These fancy, chewy cookies are made without eggs, notes Sara Kennedy of Manassas, Virginia. Our son's allergy got me searching for treats he can enjoy...and we love them, too. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1-1/2 teaspoons baking powder |
1/2 cup cold butter |
1 package (3 ounces) cream cheese |
1/2 cup flaked coconut |
1/2 cup apricot preserves |
glaze: |
1/2 cup confectioners' sugar |
2 tablespoons apricot preserves |
1-1/2 teaspoons butter, softened |
1-1/2 teaspoons milk |
Directions:
1. In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
3. In a small bowl, combine all the glaze ingredients. Spoon over cookies. Yield: about 3 dozen.
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