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Makes 1-1/2 Dozen1/2 Butter Flavor* CRISCO Stick or 1/2 cup Butter Flavor CRISCO all-vegetable shortening plus additional for greasing 1 package (3 ounces) cream cheese, softened 1 tablespoon milk 1/4 cup firmly packed brown sugar 1/2 cup SMUCKER'S 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 coarsely chopped pecans or flake coconut FROSTING: 1 cup confectioners' sugar 1/4 cup SMUCKER'S Apricot Preserves 1 tablespoon Butter Flavor CRISCO Stick or 1 tablespoon Butter Flavor CRISCO all-vegetable shortening Flake coconut or finely chopped peacans (optional) *Butter Flavor Crisco is artificially flavored. Heat oven to 350ºF. Grease baking sheets. Place sheets of foil on countertop for cooling cookies. Cream 1/2 cup shortening, cream cheese and milk at medium speed of electric mixer until well blended. Beat in brown sugar. Beat in preserves. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in nuts. Drop 2 level measuring tablespooons of dough into a mound to form each cookie. Place 2 inches apart on prepared baking sheets. Bake one baking sheet at a time at 350ºF for 14 minutes. Do not overbake. Cool on baking sheet one minute. Remove cookies to foil to cool completely. For frosting, combine confectioners' sugar, preserves, and shortening in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle coconut over frosting, if desired. |
