Strawberry filling
Makes enough for 18 cookies.
1 cup thawed
strawberry puree
1/4 cup agave, adjust to tartness
1 Tbsp cornstarch mixed with 1 Tbsp water
1 tsp lemon juice from your fresh lemons
Instructions
Simmer puree
and sugar on medium 5 minutes. Stir in cornstarch slurry and cook 2 minutes
until thick like jam. Stir in lemon juice. Cool completely before filling.
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