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Angel Pillows

Angel Pillows

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COOLERDOT

Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
  2. In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
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Reviews

AWITCHSCAT
28
2/12/2004

PLEASE READ!! I strongly suggest using 1/2 cup apricot preserves in the batter instead of 1/4 cup. 1/4 cup still works fine for the frosting part though. Also, near the end of her recipe it says to bake for 8-10 minutes but it should be 14 minutes. I had fallen in love with these cookies when I first tried them years ago but didn't get the recipe at that time. When I found it here I tried it and they were extremely bland..not at all like I remembered them. After researching several other recipe sites I consistantly found the changes I've mentioned and my cookies are much improved. Hope this helps.

MAGGIE MCGUIRE
8
2/12/2004

Another good one from Beth! Being the apricot lover that I am, I had to try these. I'm so glad I did. They are so moist and yummy. I, too, increased the apricot and baked for 12 mins. Of course I frosted them!

CaspianDanes
6
5/26/2009

I made this recipie low sugar by substituting Splenda and Splenda brown sugar and sugar free preserves. Its great with Raspberry, Strawberry, or Lemon Curd. I also used thiny cut slices of fruit leather to decorate the tops. The nurses at the hospital where I work just begged for the recipe, esp the ones on low carb diets.