MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Apricot Cream Cheese Drops
  Categories: Cookies, Crisco.002
       Yield: 18 cookies
     1/2 c  Butter Flavor Crisco
       1 pk Cream Cheese, ( 3 oz )
            - Softened
       1 tb Milk
     1/4 c  Brown sugar, firmly packed
     1/2 c  Apricot preserves
   1 1/4 c  All-purpose flour
   1 1/2 ts Baking Powder
   1 1/2 ts Cinnamon
     1/4 ts Salt
     1/2 c  Pecans, coarsely chopped OR
            - Flake Coconut
       1 c  Confectioners Sugar
     1/4 c  Apricot Preserves
       1 tb Butter Flavor Crisco
            Finely Chopped Pecans -=OR=-
            - Flake Coconut ( optional )
   Preparation Time: 25 Minutes               Bake Time: 14 Minutes
   1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco.
   Set aside.
   2. Cream 1/2 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 1/2 cup preserves.
   3. Combine flour, baking powder, cinnamon and salt. Mix into creamed
   mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls
   of dough into a mound to form each cookie. Place 2 inches apart on
   cookie sheet.
   4. Bake at 350 for 14 minutes. Cool on baking sheet one minute.
   Remove to cooling rack. Cool completely before frosting.
   5. For Frosting: Combine confectioners sugar, 1/4 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.
   Source: Butter Flavor Crisco Cookie Collection, Page 4.
   Shared by: David Knight