1/2 c. shortening
1 tbsp. milk
1/2 c. apricot preserves
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. powdered sugar
1 tbsp. shortening
1 (3 oz.) pkg. cream cheese, softened
1/4 c. packed brown sugar
1 1/4 c. flour
1 1/2 tsp. cinnamon
1/2 c. chopped pecans or coconut
1/4 c. apricot preserves
Finely chopped pecans or coconut (optional)

Heat oven to 350 degrees. Grease baking sheet with shortening. Set aside.

Cream 1/2 cup shortening, cream cheese and milk in medium bowl 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 for 14 minutes. Cool on baking sheet 1 minute. Remove to cooling rack. Cool completely before frosting.

For Frosting: Combine powdered sugar, 1/4 cup preserves and 1 tablespoon shortening in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle finely chopped pecans over frosting, if desired.