1/2 c. butter flavor Crisco
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. milk
1/4 c. firmly packed brown sugar
1/2 c. apricot preserves
1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. coarsely chopped pecans or flake coconut

1. Heat oven to 350 degrees. Grease baking sheet with butter flavor Crisco. Set aside.

2. Cream 1/2 cup butter flavor Crisco, cream cheese and milk in medium bowl at medium speed with an electric mixer until well blended. Beat in brown sugar, beat in 1/2 cup preserves.

3. 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.

4. Bake at 350 degrees for 14 minutes. Cool on baking sheet one minute. Remove to cooling rack. Cool completely before frosting.

FROSTING:

1 c. confectioners' sugar
1/4 c. apricot preserves
1 tbsp. butter flavored Crisco
Finely chopped pecans or flake coconut (optional)

5. For frosting, combine confectioners' sugar, 1/4 cup preserves and 1 tbsp. butter flavored Crisco in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle finely chopped pecans over frosting. Makes 1 1/2 dozen 1 1/2 inch cookies. (Try peach or pineapple preserves also.)