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Apricot Angel Cookies


1 cup Crisco Butter Shortening

OR 1 stick Crisco Butter Shortening Sticks

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups Pillsbury BEST All Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chopped dried apricots

1/2 cup chopped walnuts (optional)


1.HEAT oven to 350 degrees.

2.BEAT shortening, sugar and brown sugar on medium speed of electric mixer 5 minutes or until light. Beat in eggs and vanilla until well blended. Combine flour, baking soda and salt in medium bowl. Add to shortening mixture, mixing well. Stir in apricots and nuts. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets .

3.BAKE 12 minutes or until edges are lightly browned. Cool on cookie sheets 4 minutes. Place on cooling racks to cool completely.

-- Crisco