Combine butter and cream cheese, beating until smooth. Combine flour, sugar and baking powder; stir into creamed mixture. Add the apricot preserves and chopped pecans, mixing well. Drop dough by tablespoonfuls onto greased cookie sheets. Bake at 350 F. for 12-15 minutes. Cool slightly on wire racks. Frost with Apricot Frosting while warm. Yield: 3 1/2 dozen cookies. Apricot Frosting: Combine all ingredients, and beat until smooth. Yield about 1/2 cup. Recipe submitted to magazine by Irene Haverland, Deepwater, Missouri Mc formatting by bobbi744@sojourn. Com