Angel Pillows Recipe
Angel Pillows is a very popular Christmas recipe. Angel Pillows gets its taste from vegetable shortening mixed with cheese and milk. Angel Pillows is inspired by many chefs around the world.
Ingredients
1/2 BUTTER FLAVOR Vegetable Stick or 1/2 cup BUTTER FLAVOR CRISCO all-vegetable shortening
1 package (3 ounces) cream cheese, softened
1 tablespoon milk
1/4 cup firmly packed brown sugar
1/2 cup apricot preserves
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup coarsely chopped pecans or flake coconut FROSTING
1 cup confectioners' sugar
1/4 cup apricot preserves
1 tablespoon BUTTER FLAVOR Vegetable Stick or 1 tablespoon BUTTER FLAVOR CRISCO all-vegetable shortening
Flake coconut or finely chopped pecans (optional)
Directions
Heat oven to 350°F.
Grease baking sheets with shortening.
Place sheets of foil on countertop for cooling cookies.
Cream shortening, cream cheese and milk at medium speed of electric mixer until well blended.
Beat in brown sugar.
Beat in preserves.
Combine flour, baking powder, cinnamon and salt.
Mix into creamed mixture.
Stir in nuts.
Drop 2 level measuring tablespoons of dough into a mound to form each cookie.
Place 2 inches apart on baking sheets.
Bake one baking sheet at a time at 350°F for 14 minutes.
Do not overbake.
Cool on baking sheet one minute.
Remove cookies to foil to cool completely.
For frosting, combine confectioners' sugar, preserves and shortening in small mixing bowl.
Beat with electric mixer until well blended.
Frost cooled cookies.
Sprinkle coconut over frosting, if desired.
Grease baking sheets with shortening.
Place sheets of foil on countertop for cooling cookies.
Cream shortening, cream cheese and milk at medium speed of electric mixer until well blended.
Beat in brown sugar.
Beat in preserves.
Combine flour, baking powder, cinnamon and salt.
Mix into creamed mixture.
Stir in nuts.
Drop 2 level measuring tablespoons of dough into a mound to form each cookie.
Place 2 inches apart on baking sheets.
Bake one baking sheet at a time at 350°F for 14 minutes.
Do not overbake.
Cool on baking sheet one minute.
Remove cookies to foil to cool completely.
For frosting, combine confectioners' sugar, preserves and shortening in small mixing bowl.
Beat with electric mixer until well blended.
Frost cooled cookies.
Sprinkle coconut over frosting, if desired.
