Angel Pillows
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Angel Pillows
Last updated 6/12/2012 1:03:58 AM. Recipe ID 28232. Report a problem with this recipe.
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      Title: Angel pillows
 Categories: Cookies
      Yield: 1 Servings
    1/2 c  Butter flavor crisco; (r)
      1 pk (3 ounces) cream cheese;
      1 tb Milk
    1/4 c  Firmly packed brown sugar
    1/2 c  Apricot preserves
  1 1/4 c  All-purpose flour
  1 1/2 ts Baking powder
  1 1/2 ts Cinnamon
    1/4 ts Salt
    1/2 c  Coarsely chopped pecans or
           -flake coconut
      1 c  Confectioners' sugar
    1/4 c  Apricot preserves
      1 tb Flake coconut or finely
           -chopped pecans; (optional)
  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.
  Tip: Try peach or pineapple preserves in place of apricot.
  Preparation time: 25 minutes
  Bake time: 14 minutes

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Recipe ID 28232 (Apr 03, 2005)

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