1 1/4 c. flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 (3 oz.) pkg. cream cheese
1/3 c. coconut
1/2 c. apricot preserves
1/4 c. nuts

Sift dry ingredients, cut in butter and cream cheese until well blended. Add coconut, nuts and preserves. Drop by teaspoon on ungreased cookie sheet. Bake 18 minutes at 350 degrees. Let cool and frost. Makes about 3 dozen.

FROSTING:

1 c. sifted powdered sugar
1 tbsp. soft butter
1/4 tsp. almond extract
1/4 c. apricot preserves

Beat until smooth, then frost cookies.