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Apricot Cream Cheese Drops




Source of Recipe


Internet


List of Ingredients




1/2 Cup Butter Flavor Crisco
1 Package Cream Cheese, ( 3 oz ) Softened
1 Tablespoon Milk
1/4 Cup Brown sugar, firmly packed
1/2 Cup Apricot preserves
1-1/4 Cups All-purpose flour
1-1/2 Teaspoons Baking Powder
1-1/2 Teaspoons Cinnamon
1/4 Teaspoon Salt
1/2 Cup Pecans, coarsely chopped OR
Flake Coconut

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



Recipe



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.