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Recipe Name: Apricot Cream Cheese Drops Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 18

1/2 Cup(s) Butter Flavor Crisco
1 Cream Cheese, 3 oz
1 Tablespoon(s) Milk
1/4 Cup(s) Brown Sugar, firmly packed
1/2 Cup(s) Apricot preserves
1 1/4 Cup(s) All-Purpose Flour
1 1/2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Salt
1/2 Cup(s) Pecans, coarsely chopped OR
Flake coconut
1 Cup(s) Confectioners sugar
Finely Chopped Pecans -=OR=-
Flake Coconut optional
Preparation Time: 25 Minutes Bake Time: 14 Minutes Heat
oven to 350. Grease baking sheet with Butter Flavor Crisco. Set aside.
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. 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. Bake at 350 for 14
minutes. Cool on baking sheet one minute. Remove to cooling rack. Cool
completely before frosting. 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 File

Nutrition (calculated from recipe ingredients)
Calories: 98
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: <1mg
Sodium: 79.7mg
Potassium: 38.2mg
Carbohydrates: 18.9g
Fiber: <1g
Sugar: 8.9g
Protein: 1.3g

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