1 1/4 c Flour
1/4 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Butter or margarine;
-softened 1 3 oz. packag cream cheese
— softened 1/2 c Flaked coconut
1/2 c Apricot preserves
Frosting 1 c Powdered sugar
1/4 c Apricot preserves
1 tb Butter or margarine;
-softened Recipe by: Maureen Sullivan Preheat oven to 350. Combine flour, sugar, baking powder andsalt in food processor. Pulse in butter and cream cheese until mixture is crumbly. Add coconut and 1/2 cup of preserves. Blend until just moistened. Be careful not to over mix batter. Cookies should be light and and airy. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 15-18 minutes. Makes about 3 dozen. Frosting: In a small bowl, combine powdered sugar, preserves and butter. Spread on cookies after they have cooled. —–