Ingredients
1/2 Cup Flour
1/2 Cup Cornmeal
1 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Cup Butter
2/3 Cup Sugar*
1 Large Egg, Beaten
1 Cup Apricot Puree
1 Cup Freeze Dried Blueberries*
1/2 Cup Pecans, Chopped

*Reconstitute before using.
Follow directions on #10 can to reconstitute.

Preparation

1. Preheat oven to 350°F.

2. Stir together all dry ingredients.

3. Cream butter, sugar, egg, and apricot puree.

4. Stir and drop on greased cookie sheet by spoonful.

5. Bake for 15-20 minutes.