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Ingredients
| butter flavored shortening: 1/2 cup |
| cream cheese: 3 oz |
| 2% milk: 1 Tbl |
| light brown sugar (packed): 1/4 cup |
| apricot preserves: 1/2 cup |
| all-purpose flour (unsifted): 1 1/4 cups |
| salt: 1/4 tsp |
| coconuts (shredded): 1/2 cup |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| powdered sugar (unsifted): 1 cup |
| apricot preserves: 1/4 cup |
| butter flavored shortening: 1 Tbl |
| coconuts |
Angel Pillows
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
14 min -
Servings
2 serving(s)
Tags
- Heat oven to 350*.
- Grease a baking sheet and set aside.
- Cream 1/2 C crisco, the cream cheese, and milk in medium bowl until well blended.
- Beat in brown sugar and mix in 1/2 C preserves.
- Combine flour, baking powder, cinnamon, and salt.
- Mix into creamed mixture.
- Stir in coconut and drop 2 Tbsp of dough into a mound on baking sheet to form each cookie.
- Place 2" apart and bake for 14 minutes.
- Cool for 1 minute and remove cookies to cooling rack.
- Cool completely before frosting.
- For frosting, combine frosting ingredients in small bowl.
- Beat until well blended.
- Frost cooled cookies and sprinkle each with coconut.
- HINT: Also try peach or pineapple preserves!