Ingredients
- 2 on cookie shee (inches apart)
- 2 level measuring tablespoonfuls of dough a mound to form cookie (into)
- 3/4 apricot preserves
- 3/4 preserves
- 200 gr confectioners sugar
- 160 gr all purpose flour
- 110 gr butter flavor crisco
- 110 gr butter flavor crisco
- 70 gr nu drop
- 65 gr pecans
- 55 gr brown sugar
- 16 ml milk
- 14 gr butter flavor crisco
- 7 gr baking powder
- 4 gr cinnamon
- 1 gr salt
- 1 package cream cheese
tablespoon Butter Flavor Crisco in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle finely chopped pecans over frosting, if desired. VARIATIONS: Try peach or pineapple preserves in place of apricot.
