1/2 c. butter flavor Crisco
1 (3 oz.) pkg. 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

Heat oven to 350 degrees. Grease baking sheet with butter flavor Crisco. Cream 1/2 cup butter flavor Crisco, cream cheese, and milk at medium speed of 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 by measuring tablespoonfuls on baking sheet.

Bake at 350 degrees for 14 minutes. Cool on baking sheet 1 minute before moving to cooling rack. Cool completely before frosting.

FROSTING:

1 c. confectioners sugar
1/4 c. apricot preserves
1 tbsp. butter flavor Crisco
Coconut (optional)

Combine confectioners sugar, 1/4 cup preserves, and 1 tablespoon butter flavor Crisco. Beat until well blended. Frost cookies; sprinkle coconut over frosting if desired.