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Angel Pillows
1/2 cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
1/4 cup brown sugar
1/4 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup confectioners' sugar
1/4 cup apricot preserves
1 tablespoon butter flavored shortening
1/4 cup flaked coconut (optional)
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment
paper.
2 In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until
well blended. Stir in the brown sugar and 1/4 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.
3 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.
4 To make the frosting, combine the confectioners' sugar, remaining apricot preserves and
1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if
desired.
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