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

FROSTING:

1 c. powdered sugar
1/2 c. apricot preserves
1 tbsp. butter flavor Crisco
Finely chopped pecans

Frosting Options: You may substitute coconut instead of pecans. You may use peach or pineapple preserves.

Heat oven to 350 degrees. Grease baking sheet. Cream 1/2 cup Crisco, cream cheese and milk at medium speed 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 tablespoons of dough into a mound to form each cookie. Place 2 inches apart on sheet. Bake at 350 degrees for 14 minutes. Cool on sheet for 1 minute before removing to rack. Cool completely before frosting.

Frosting: Combine powdered sugar, preserves and Crisco in a small bowl. Beat with mixer until well blended. Frost cooled cookies. Sprinkle with finely chopped pecans or coconut if desired.