Saturday, August 1, 2009

ANGEL PILLOWS

1/2 cup butter flavored shortening
1 pkg (3-oz) cream cheese, softened
1 tbsp milk
1/4 cup firmly packed brown sugar
1/2 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees. Spray spray baking sheet with nonstick cooking spray; set aside.

Cream shortening, cream cheese, and milk in a medium mixing bowl at medium speed of electric mixer until well blended. Beat in the brown sugar and the preserves. Combine the flour, baking powder, cinnamon and salt. Mix the flour mixture into the creamed mixture. Stir in nuts.Drop two level tablespoonfuls of dough into a mound for each cookie. Place 2-inches apart on baking sheet. Bake at 350 for 14 minutes. Cool on baking sheet 1 minute then removing to wire racks to cool. Cool completely then frost with the frosting recipe below.

FROSTING:

1 cup powdered sugar
1/4 cup apricot preserves
1 tbsp butter flavored shortening
flaked coconut, chopped

Combine the powdered sugar preserves and shortening in a small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle with coconut.

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