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| 1 1/4 | cups | flour, all-purpose | |
| 1/4 | cup | sugar | |
| 1 1/2 | teaspoons | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | butter | or margarine, softened |
| 3 | ounces | cream cheese | softened |
| 1/2 | cup | coconut | flaked |
| 1/2 | cup | apricot preserves | |
| frosting | |||
| 1 | cup | powdered sugar | |
| 1/4 | cup | apricot preserves | |
| 1 | tablespoon | butter | or margarine,, softened |
Preheat oven to 350.
Combine flour, sugar, baking powder andsalt in food processor.
Pulse in butter and cream cheese until mixture is crumbly.
Add coconut and 1/2 cup of preserves.
Blend until just moistened.
Be careful not to over mix batter.
Cookies should be light and and airy.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 15-18 minutes.
Frosting: In a small bowl, combine powdered sugar, preserves and butter.
Spread on cookies after they have cooled.
| % Daily Value* | |
| Total Fat 36.0g | 56% |
| Saturated Fat 23.0g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 398mg | 17% |
| Total Carbohydrate 74.0g | 25% |
| Dietary Fiber 2.0g | 7% |
| Sugars 42.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 22% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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