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Ingredientes
- 1/2 c. Butter Flavor Crisco
- 1 pkt Cream Cheese, ( 3 ounce ) Softened
- 1 Tbsp. Lowfat milk
- 1/4 c. Brown sugar, firmly packed
- 1/2 c. Apricot preserves
- 1 1/4 c. All-purpose flour
- 1 1/2 tsp Baking Pwdr
- 1 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 c. Pecans, coarsely minced Or possibly Flake Coconut
- 1 c. Confectioners Sugar
- 1/4 c. Apricot Preserves
- 1 Tbsp. Butter Flavor Crisco Finely Minced Pecans -=Or possibly=- Flake Coconut ( optional )
Direcciones
- Preparation Time: 25 Min
- Bake Time: 14 Min
- 1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco.
- Set aside.
- 2. Cream 1/2 c. Butter Flavor Crisco, cream cheese and lowfat milk in medium bowl at medium speed of electric mixer till well blended.
- Beat in brown sugar. Beat in 1/2 c. preserves.
- 3. Combine flour, baking pwdr, cinnamon and salt. Mix into creamed mix. Stir in 1/2 c. nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to create each cookie. Place 2 inches apart on cookie sheet.
- 4. Bake at 350 for 14 min. Cold on baking sheet one minute.
- Remove to cooling rack. Cold completely before frosting.
- 5. For Frosting: Combine confectioners sugar, 1/4 c. preserves and 1 Tbsp. Butter Flavor Crisco in small mixing bowl. Beat with electric mixer till well blended. Frost cooled cookies. Sprinkle finely minced pecans over frosting, if you like.
- VARIATIONS: Try peach or possibly pineapple preserves in place of apricot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 92 | 34% |
| Total Fat 10.55g | 13% |
| Saturated Fat 5.65g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 277mg | 12% |
| Potassium 52mg | 1% |
| Total Carbs 44.64g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 29.99g | 20% |
| Protein 1.86g | 3% |
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