Apricot Coconut Cookies

SUBMITTED BY: Sara Kennedy

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

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1 (3 ounce) package cream cheese
1/2 cup shredded coconut
1/2 cup apricot preserves
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1 1/2 teaspoons butter or margarine, softened
1 1/2 teaspoons milk

DIRECTIONS

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