Apricot Cream Cheese Drops

1/2 c Butter Flavor Crisco

1 pk Cream , ( 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