Angel Pillows Recipes

ANGEL PILLOWS

Steps:

• Heat oven to 350*.
• Grease a baking sheet and set aside.
• Cream 1/2 C crisco, the cream cheese, and milk in medium bowl until well blended.
• Beat in brown sugar and mix in 1/2 C preserves.
• Combine flour, baking powder, cinnamon, and salt.
• Mix into creamed mixture.
• Stir in coconut and drop 2 Tbsp of dough into a mound on baking sheet to form each cookie.
• Place 2" apart and bake for 14 minutes.
• Cool for 1 minute and remove cookies to cooling rack.
• Cool completely before frosting.
• For frosting, combine frosting ingredients in small bowl.
• Beat until well blended.
• Frost cooled cookies and sprinkle each with coconut.
• HINT: Also try peach or pineapple preserves!

STRAWBERRY COCONUT ANGEL PILLOWS

Steps:

• 1. cover a cookie sheet with aluminum foil. Preheat oven to 350
• 2. Combine cake mix, soda and extract together till blended. Mix on medium speed for about one minute. Fold in coconut flakes.
• 3. Drop by teaspoon onto cookie sheet and bake 10-12 minutes. They should be pink not browned. Place on cooling rack while still hot.

ANGEL PILLOWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
• 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.
• 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.
• 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.