Strawberry Coconut Angel Pillows Recipes

STRAWBERRY PILLOWS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.

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.

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.