| APRICOT CREAM CHEESE DROPS |
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Makes 2 dozen cookies Prep time: 20 minutes Bake time: 14-16 minutesCookie 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 1 package (3 ounces) cream cheese, softened 1 tablespoon milk 1/2 cup SMUCKER'S Apricot Preserves 1/4 cup firmly packed brown sugar 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 coarsely chopped pecans or flake coconut Frosting 1 tablespoon Butter Flavor Crisco all-vegetable shortening or 1 tablespoon Butter Flavor Crisco stick 1 cup powdered sugar 1/4 cup SMUCKER'S Apricot Preserves Finely chopped pecans or flake coconut (optional) Heat oven to 350F. Grease baking sheet with Butter Flavor Crisco. For cookie, combine Butter Flavor Crisco, cream cheese and milk in large bowl. Beat at medium speed of electric mixer until well blended. Beat in apricot preserves and brown sugar. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture at low speed until just blended. Stir in nuts. Drop 1 heaping measuring tablespoonfuls of dough into a mound 3 inches apart onto greased baking sheet. Repeat for each cookie. Bake at 350F for 14 minutes, or until set. Cool 1 minute on baking sheet. Remove to cooling rack. Cool completely before frosting. For frosting, combine Butter Flavor Crisco, powdered sugar and Smucker's Apricot Preserves in small bowl. Stir until well blended. Frost cooled cookies. Sprinkle finely chopped nuts over frosting, if desired. |
