Angel Pillows recipe

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Ingredients

½ cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
¼ cup brown sugar
¼ cup apricot preserves
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup chopped pecans
1 cup confectioners' sugar
¼ cup apricot preserves
1 tablespoon butter flavored shortening
¼ cup flaked coconut

Nutrition Info

189.9 calories
carbohydrate: 22.6 g
cholesterol: 5.3 mg
fat: 10.9 g
fiber: 0.8 g
protein: 1.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 83.9 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.

  2. In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt, stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.

  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

  4. To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening, mix well. Frost cooled cookies and sprinkle with coconut if desired.

Recipe Yield

1 -1/2 dozen

Recipe Note

Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves.

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