Apricot Coconut Cookies

Name: Apricot Coconut Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: about 3 dozen.
Ingredients: 1-1/4 cups all-purpose flour; 1/4 cup sugar; 1-1/2 teaspoons baking powder; 1/2 cup cold butter; 3 ounces cream cheese; 1/2 cup sweetened shredded coconut; 1/2 cup apricot preserves; GLAZE:; 1/2 cup confectioners' sugar; 2 tablespoons apricot preserves; 1-1/2 teaspoons butter, softened; 1-1/2 teaspoons whole milk

TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling YIELD: about 3 dozen.

These fancy, chewy cookies are made without eggs. Our son's allergy got me searching for treats he can enjoy...and we love them, too. —Sara Kennedy, Manassas, Virginia

Ingredients

1-1/4 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
3 ounces cream cheese
1/2 cup sweetened shredded coconut
1/2 cup apricot preserves
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1-1/2 teaspoons butter, softened
1-1/2 teaspoons whole milk

Directions

1. In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
3. In a small bowl, combine all the glaze ingredients. Spoon over cookies.

Nutrition Facts

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