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Angel Pillows

Angel Pillows

Soft and moist, this Angel Pillows cookie recipe is made extra tasty and sweet with apricot fruit preserves.


1/2 cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
1/4 cup brown sugar
1/4 cup apricot preserves
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup confectioners' sugar
1/4 cup apricot preserves
1 tablespoon butter flavored shortening
1/4 cup flaked coconut (optional)


Preheat oven to 350-degrees.

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 eight to ten minutes in the preheated oven. Allow cookies to cool on baking sheet for five 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.

Nutrition Information

Recipe makes 1-1/2 dozen cookies. Serving size: 1 cookie
Calories: 195; Total Fat: 11g; Cholesterol: 5mg; Sodium: 75mg; Carbohydrates: 23g Protein: 2g; Fiber: 1g

Extra: Angel Pudding

Angel food cake, pudding and candy all in one!

One (10-inch) angel food cake, cut in cubes
6 cups cold milk
One (6 serving) package instant chocolate pudding mix
One (6 serving) package instant vanilla pudding mix
Five (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (ie: Butterfinger), crushed

Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.

Recipe makes ten servings.

Nutritional information per serving:
Calories: 263; Protein: 7g; Total Fat: 3g; Sodium: 735mg; Cholesterol: 11mg; Carbohydrates: 52g; Fiber: 0

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