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| 1/2 Tasse | Butter flavor crisco; (r) |
| 1 Packung | (3 ounces) cream cheese; softened |
| 1 Esslöffel | milk |
| 1/4 Tasse | brown sugar firmly packed |
| 1/2 Tasse | apricots preserved |
| 1 1/4 Tasse | all-purpose flour |
| 1 1/2 Teelöffel | baking powder |
| 1 1/2 Teelöffel | cinnamon |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | Coarsely chopped pecans or flake coconut frosting |
| 1 Tasse | Confectioners' sugar |
| 1/4 Tasse | apricots preserved |
| 1 Esslöffel | Flake coconut or finely chopped pecans; (optional) |
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Heat oven to 350 degrees F. Grease baking sheets. Set aside. Cream 1/2 cup Butter Flavor Crisco(r), cream cheese and milk 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 tablespoons of dough into a mound to form each cookie. Place 2 inches apart on baking sheet.
Bake at 350 degrees F 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(r) in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle coconut over frosting, if desired.
Bake time: 14 minutes
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