Instructions: 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

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