1/2 c Butter or margarine;
-softened
3 oz Cream cheese; softened
1 1/4 c All-purpose flour
1/4 c Sugar
1 ts Baking powder
1/2 c Apricot preserves
1/2 c Chopped pecans
APRICOT FROSTING
1 c Sifted confectioner’s sugar
1 tb Butter or margarine;
-softened
1/4 c Apricot preserves
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
Yields
42 Servings
