 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 18 |
|
Made them for dessert last night. SO good. This is a no egg recipe. Ingredients:
1 1/4 cups all-purpose flour |
1/4 cup sugar |
1 1/2 teaspoons baking powder |
1/2 cup cold butter or margarine |
3 ounces of block cream cheese |
1/2 cup flake coconut |
1/2 cup apricot preserves |
glaze |
1/2 cup confectioner's sugar |
2 tablespoons apricot preserves |
1 1/2 teaspoons softened butter or margarine |
1 1/2 teaspoons of cream, half and half, or milk |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine flour, sugar, and baking powder.
3. Cut in butter and cream cheese until it resembles coarse crumbs.
4. Add coconut and preserves and mix well.
5. Drop by rounded tablespoons about two inches apart onto greased baking sheet.
6. Bake at 350 degrees for 10 to 12 minutes, remove to wire racks to cool completely before adding glaze.
7. Glaze: Combine glaze ingredients in small bowl, mix well, and spoon over cookies.
8. Yields about three dozen.
9. Note: My glaze is a little runny in the picture and the reason why is I eyeballed the measurements for the preserves and the half and half, obviously using too much. I keep forgetting you can eyeball ingredients in cooking, never in baking.
|
|