Apricot Cream Cheese Drops
Submitted by rowdy
Soft drop cookies loaded with apricot preserves, cream cheese, and pecans, topped with an apricot-spiked frosting for double fruit flavor.
YIELD
18 cookiesPREP
30 minCOOK
15 minREADY
45 minThese pillowy cookies get their tender texture from cream cheese beaten into butter-flavored shortening, with apricot preserves mixed right into the batter.
Pecans add crunch, while warm cinnamon brings out the fruit’s natural sweetness.
The cookies drop onto the sheet in generous mounds and bake up soft and cake-like, ready for a swipe of frosting made with even more apricot preserves.
Kitchen Tips
- Use 2 level tablespoons per cookie for consistent sizing and even baking
- Let cookies cool completely before frosting to prevent melting
- Try peach or pineapple preserves for a fun variation
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease baking sheet with Butter Flavor Crisco. Set aside.
Cream ½ cup Butter Flavor Crisco, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended. Beat in brown sugar. Beat in ½ cup preserves.
Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in ½ cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on cookie sheet.
Bake at 350℉ (180℃) for 14 minutes. Cool on baking sheet one minute. Remove to cooling rack. Cool completely before frosting.
For Frosting: Combine confectioners sugar, ¼ cup preserves and 1 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.
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