Recipe - Angel Pillows

One half cup Butter flavor crisco; (r)
1 pack (3 ounces) cream cheese;
softened
1 tablespoon Milk
One fourth cup Firmly packed brown sugar
One half cup Apricot preserves
1 One fourth cup Allpurpose flour
1 One half teaspoon Baking powder
1 One half teaspoon Cinnamon
One fourth teaspoon Salt
One half cup Coarsely chopped pecans or
flake coconut
frosting
1 cup Confectioners' sugar
One fourth cup Apricot preserves
1 tablespoon Flake coconut or finely
chopped pecans; (optional)

Heat oven to 350 degrees F. Grease baking sheets. Set aside. Cream One half cup
BUTTER FLAVOR CRISCO(r), cream cheese and milk at medium speed of electric
mixer until well blended. Beat in brown sugar. Beat in One half cup preserves.
Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture.
Stir in One half cup nuts. Drop 2 level measuring tablespoons of dough into a
mound to form each cookie. Place 2 inches apart on baking sheet.

Bake at 350 degrees F for 14 minutes. Cool on baking sheet one minute.
Remove to cooling rack. Cool completely before frosting.

For frosting, combine confectioners' sugar, One fourth cup preserves and 1
tablespoon BUTTER FLAVOR CRISCO(r) in small mixing bowl. Beat with electric
mixer until well blended. Frost cooled cookies. Sprinkle coconut over
frosting, if desired.

Tip: Try peach or pineapple preserves in place of apricot.

Preparation time: 25 minutes

Bake time: 14 minutes

Recipe by: Treasury of Christmas Recipes (1991)

Posted to MCRecipe Digest V1 #936 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 30, 1997