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US Regional   -   Apricot Blueberry Cookies (Cherokee)   adapted from Enduring Harvest by Kavasch

  • 1/2 Cup Flour
  • 1/2 Cup Corn Meal
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Salt
  • 1/2 Cup Butter
  • 2/3 Cup Sugar
  • 1 Large Egg -- Beaten
  • 1 Cup Apricot Puree
  • 1 Cup Fresh Blueberries
  • 1/2 Cup Pecans -- Chopped
Directions preheat oven to 350; stir together all dry ingredients; cream butter, sugar, egg and apricot puree; add to dry ingredients and blend well; add blueberries and pecans; stir and drop on to greased cookie sheet by the spoonfull; bake for 15-20 minutes.
Serves 36
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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