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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Angel Pillows (apricot cookies) Recipe

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This recipe for Angel Pillows (apricot cookies) is from A Special "Brand" of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1/2 c. yellow Crisco
1 pkg. (3 oz.) cream cheese
1 T. milk
1/4 c. packed brown sugar
1/2 c. apricot preserves
1 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. pecans or flake coconut
Frosting:
1 c. confectioner's sugar
1/4 c. apricot preserves
1 T. yellow Crisco
Directions:
Directions:
Oven: 350º ~ Yield: 1 1/2 dozen cookies
Cream Crisco, cream cheese and milk until well blended. Beat in brown sugar and preserves. Combine dry ingredients; mix into creamed mixture. Stir in nuts or coconut. Drop 2 level T. of dough into a mound for each cookie. Bake 14 minutes. Cool. Combine frosting ingredients until well blended. Frost cookies; sprinkle with coconut, if desired. (Recipe from Linda Edwards, Iowa City)

 

 

 

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