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Ingredients
| butter flavored shortening: 1/2 cup |
| cream cheese: 1 3oz package (softened) |
| 2% milk: 1 Tbl |
| light brown sugar (packed): 1/4 cup |
| apricot preserves: 1/4 cup |
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| salt: 1/4 tsp |
| pecans (chopped): 1/2 cup |
| powdered sugar (unsifted): 1 cup |
| apricot preserves: 1/4 cup |
| butter flavored shortening: 1 Tbl |
| flaked coconut meat: 1/4 cup (optional) |
Angel Pillows
Credit: AllRecipes
User rating:
"Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves. "
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Prep Time
25 min -
Cook Time
14 min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
- In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.