Friday, May 25, 2012


Apricot jam gives these cookies just the right amount of flavor
and sweetness.  They are soft and taste like little cakes while still
warm from the oven.

I used a cookie scoop to drop the dough onto parchment paper.
Dough does not spread so on the next sheet I put the mounds closer together.

Here they are all baked but needing the finishing touch.
They set but do not need to be golden brown.

Draped with icing and sprinkled with nuts ... so pretty!

Just perfect for a tea party!


½ cup butter or margarine, softened
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. milk
¼ cup packed brown sugar
½ cup apricot jam
¼ tsp. almond extract

In a medium mixing bowl, cream butter, cream cheese and milk until
well blended.  Add brown sugar, jam and almond extract; continue
beating until smooth.

1¼ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
½ cup coarsely chopped pecans, toasted

Blend dry ingredients; add to creamed mixture and mix until well
blended.  Stir in nuts.  Drop dough by cookie scoop or rounded
tablespoonfuls 1 inch apart onto parchment paper or greased baking sheet.
Bake in preheated 350° oven for 14 minutes or until set and firm.
Cool on baking sheet for 1 minute before removing to cooling rack.
Cool completely before frosting.

2 oz. cream cheese, softened
2 tbsp. butter or margarine, softened
¼ cup apricot jam
1 cup powdered sugar
Finely chopped pecans, toasted

Beat cream cheese and butter until smooth; beat in jam.
Gradually add powdered sugar beating until smooth.
Spread frosting over cooked cookies.
Sprinkle finely chopped pecans over frosting, if desired.

Yield: about 30 cookies

1 comment:

  1. They look lovely, Mother. I'll take a dozen!!