This raspberry filling can be used for many cookie/pastry fillings, but I specifically make this one as a filling for my Hamantaschen cookies each year. It was not a traditional filling that I grew up on, but raspberry is a favorite of mine. Ingredients:

• 24 oz raspberries (fresh or frozen)
• 1 cup sugar ( you can also use honey or agave syrup)
• The juice of 1 lemon
• Slurry – 1 to 2 tablespoons corn starch dissolved in water ( 1 to 2 tablespoons) – depending on how thick you like your fillings

How to:

1. Wash raspberries (if using fresh)
2. Put raspberries, lemon juice and sugar in sauce pan over medium heat for about 1o – 15 minutes until they break down and come to a soft boil
3. Add the slurry and cook another 5 minutes until mixture starts to thicken
4. If mixture is not thick enough you can add additional slurry, stir and cook another five minutes.
5. Let cool.
6. Mixture will thicken as it cools.