Combine butter and cream cheese, beating until smooth. Combine flour, sugar and baking powder; stir into creamed mixture. Add the apricot preserves and chopped pecans, mixing well. Drop dough by tablespoonfuls onto greased cookie sheets. Bake at 350 F. for 12-15 minutes. Cool slightly on wire racks. Frost with Apricot Frosting while warm. Yield: 3 1/2 dozen cookies. Apricot Frosting: Combine all ingredients, and beat until smooth. Yield about 1/2 cup. Recipe submitted to magazine by Irene Haverland, Deepwater, Missouri MC formatting by firstname.lastname@example.org Recipe by: Southern Living, September, 1981, p. 196 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 42 Servings|
|Calories from Fat: 152 (76%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 40.9mg||13 %|
|Sodium 163.2mg||6 %|
|Potassium 60mg||2 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10.2g|
|Protein 2.5g||4 %|
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Calories per serving: 200
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