Angel Pillows

• 1/2 c. butter flavor Crisco
• 1 (3 oz.) pkg. cream cheese, softened
• 1 Tbsp. milk
• 1/4 c. firmly packed brown sugar
• 1/2 c. apricot preserves
• 1 1/4 c. flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 c. chopped pecans or coconut
• 1 c. confectioners sugar
• 1/4 c. apricot preserves
• 1 Tbsp. butter Crisco
• finely chopped pecans or coconut

1. Heat oven to 350u0b0.
2. Grease cookie sheets with butter Crisco. Cream 1/2 cup butter Crisco, cream cheese and milk in medium bowl at medium speed with mixer until well blended.
3. Beat in brown sugar.
4. Beat in 1/2 cup preserves.
5. Combine flour, baking powder, cinnamon and salt.
6. Mix into creamed mixture.
7. Stir in 1/2 cup nuts.
8. Drop 2 level measuring tablespoons of dough into a mound to form each cookie.
9. Place 2 inches apart on cookie sheet.
10. Bake at 350u0b0 for 14 minutes.
11. Cool on baking sheet 1 minute.
12. Remove to cooling rack.
13. Cool completely before frosting.

butter, cream cheese, milk, brown sugar, apricot preserves, flour, baking powder, cinnamon, salt, pecans, confectioners sugar, apricot preserves, butter, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315011 (may not work)