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:

How to:

1. Wash raspberries (if using fresh)
2. Put in sauce pan over medium heat for about 15 minutes – it will come to a soft boil.
3. Stir often to make sure it >doesn’t not burn.
4. Add 1 cup of honey or agave syrup
5. Stir well and bring back to a boil while stirring
6. Cook for another 8 to 10 miutes until mixture starts to thicken
7. Add lemon juice and stir
8. Let cool.
9. Mixture will thicken as it cools.

**If your mixture is too loose you can thicken with a mixture of 2 tablespoons of cold water and 1 tablespoon corn starch and then bring back to a boil and boil for 1 minute*****