Angel Pillows

Name: Angel Pillows
Ingredients: 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

14 ingredients

13 steps

Ingredients

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

Directions

1

Heat oven to 350°.
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 350° for 14 minutes.
11

Cool on baking sheet 1 minute.
12

Remove to cooling rack.
13

Cool completely before frosting.