Delicious Apricot Cookie Recipe: Angel Pillow Cookies!

Author: Linda Wilson
With our country in the deep freeze, children home from school, and a chill throughout the house, now is the time to bring out the flour, sugar, etc and bake up a batch of cookies.  Just the name Angel Pillow Cookies is enough to brighten your day.  Let the kids who are trapped inside help you bake and frost these delicious little gems.  The recipe calls for apricot jam but you can substitute whatever you have on hand.  After all, who wants to go out in the cold to buy apricot?  Not me!
ANGEL PILLOW COOKIES
1/2 cup butter flavored shortening
1 pkg (3-oz) cream cheese, softened
1 tbsp milk
1/4 cup firmly packed brown sugar
1/2 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees. Spray spray baking sheet with nonstick cooking spray; set aside.
Cream shortening, cream cheese, and milk in a medium mixing bowl at medium speed of electric mixer until well blended. Beat in the brown sugar and the preserves. Combine the flour, baking powder, cinnamon and salt. Mix the flour mixture into the creamed mixture. Stir in nuts.Drop two level tablespoonfuls of dough into a mound for each cookie. Place 2-inches apart on baking sheet. Bake at 350 for 14 minutes. Cool on baking sheet 1 minute then removing to wire racks to cool. Cool completely then frost with the frosting recipe below.
FROSTING:
1 cup powdered sugar
1/4 cup apricot preserves
1 tbsp butter flavored shortening
flaked coconut, chopped
Combine the powdered sugar preserves and shortening in a small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle with coconut.
Enjoy!

Recipes for Cookies with Chocolate: Chocolate Chip Biscotti and Chocolate Dipped Oatmeal Cookies

Author: Linda Wilson
This cookies give you a touch, not an over abundance of chocolate.  These cookies are for those who like a touch of chocolate but aren't die-hard chocoholics.  The Biscotti is perfect with a cup of hot chocolate or a cup of coffee or hot tea.  The Chocolate Dipped Oatmeal Cookies are great for an after school snack with a glass of milk.


MILK CHOCOLATE-ALMOND BISCOTTI

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with foil; grease foil.

In a medium bowl, mix together the flour, baking powder, salt, and almonds; set aside.

In a large mixing bowl, beat eggs and sugar on medium speed of electric mixer until blended. Add the vanilla and almond extracts. Gradually beat in the flour mixture then stir in the chocolate chips.

Shape the dough into two 12-inch logs on one of the prepared baking sheets. Bake at 350 degrees for 20 minutes. Remove from oven and cool slightly. Using a serrated knife, cut logs into 1-inch slices. Place slices on baking sheet and return to the oven for 10 minutes. Turn slices and bake another 10 minutes or until golden brown. Remove to wire racks to cool.
CHOCOLATE DIPPED OATMEAL CRISPS

1 3/4 cups quick-cooking oats
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
3/4 cup butter, melted
1/4 cup corn syrup
1/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
3 tbsp shortening

Preheat oven to 350 degrees.

Line a cookie sheet with heavy duty foil and set aside.

In a large bowl, combine the oats, sugar, flour, and baking powder; set aside. In another bowl, combine the melted butter, corn syrup, and whipping cream. Add the butter mixture to the oat mixture and stir together until combined.

Drop dough by rounded teaspoons onto the prepared cookie sheet, placing about 3-inches apart. Bake at 350 degrees for 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on the foil. Carefully lift edges of cookies, them peel off the foil.

In a small heavy saucepan, heat the chocolate chips and shortening over low heat until melted, stirring occasionally. Dip half of each cookie into the chocolate mixture. Cool on waxed paper until chocolate sets.

Yield: Approximately 5 dozen cookies.

Enjoy!