| 1 | Preparation time: 25 minutes bake time: 14 minutes |
| 2 | Heat oven to 350. |
| 3 | Grease baking sheet with butter flavor crisco. |
| 4 | Set aside. |
| 5 | Cream ?cup butter flavor crisco, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended. |
| 6 | Beat in brown sugar. |
| 7 | Beat in ?cup preserves. |
| 8 | Combine flour, baking powder, cinnamon and salt. |
| 9 | Mix into creamed mixture. |
| 10 | Stir in ?cup nuts. |
| 11 | Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. |
| 12 | Place 2 inches apart on cookie sheet. |
| 13 | Bake at 350°F for 14 minutes. |
| 14 | Cool on baking sheet one minute. |
| 15 | Remove to cooling rack. |
| 16 | Cool completely before frosting. |
| 17 | For frosting: combine confectioners sugar, ?cup preserves and 1 tablespoon butter flavor crisco in small mixing bowl. |
| 18 | Beat with electric mixer until well blended. |
| 19 | Frost cooled cookies. |
| 20 | Sprinkle finely chopped pecans over frosting, if desired. |
| 21 | variations: try peach or pineapple preserves in place of apricot. |
