Apricot Cream Cheese Drops Recipe
Yield: 18 CookiesRecipe by luhu.jp
Ingredients:
1/2 cup: Butter Flavor Crisco,
1 package: Cream Cheese,, ( 3 oz ) Softened
1 tbsp: Milk,
1/4 cup: Brown sugar, firmly packed
1/2 cup: Apricot preserves,
1 1/4 cup: All-purpose flour,
1 1/2 tsp: Baking Powder,
1 1/2 tsp: Cinnamon,
1/4 tsp: Salt,
1/2 cup: Pecans, coarsely chopped OR Flake Coconut
FROSTING
1 cup: Confectioners Sugar,
1/4 cup: Apricot Preserves,
1 tbsp: Butter Flavor Crisco,
Finely Chopped Pecans -=OR=- Flake Coconut, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp