Frosted Coconut Apricot Cookies
By
Kathie Carr
@kathiecc
1
I'm sorry the picture is out of focus and I will try to post a better one when I make these again, perhaps this weekend.
Ingredients
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COOKIES:
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1/2 cbutter, room temperature
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1 pkg(3 ounce) cream cheese, softened
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1 Tbspmilk
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1/4 cbrown sugar, firmly packed
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1/2 capricot preserves
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1 1/4 call purpose flour
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1 1/2 tspbaking powder
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1 1/2 tspcinnamon
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1/4 tspsalt
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1/2 cfinely chopped pecans
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FROSTING:
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1 cpowdered sugar
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1/4 capricot preserves
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1 Tbspbutter
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1/2 cflaked coconut
How to Make Frosted Coconut Apricot Cookies
- COOKIES: Preheat oven to 350 degrees. Grease cookie sheets or use parchment paper.
In a medium bowl, cream together the 1/2 cup butter, cream cheese and milk until well blended. Stir in the brown sugar and 1/2 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. - Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. - FROSTING: To make the frosting, combine the powdered sugar, remaining apricot preserves and 1 tablespoon butter. Mix well. Frost cooled cookies and sprinkle liberally with coconut.