1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
1/2 cup white sugar
Preheat the oven to 150 degrees or the lowest setting you have.
Cut the apricots in half and take out the pits.
Combine lemon juice, apricots and sugar in blender. Blend
until mixture smoothed. Cover a cookie sheet with a
layer of plastic wrap (helpful tip is to tape the sides).
Pour the pureed fruit onto the plastic and spread evenly
to within 1 inch of the edge. Bake for 4 to 6 hours in
the preheated oven, until the puree has dried and is no
longer sticky. Once dry, you can cut it into strips
and wrap in wax paper. Store in an airtight container.
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