Apricot Cookies
Yield
16 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 3 | ounces |
cream cheese
|
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| 296 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
coconut
flaked |
*
|
Directions
Cream butter, cream cheese and preserves.
Add remaining ingredients and blend well.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake at 350℉ (180℃) for 15 to 18 min.
