Ingredients:

• Filling:
• 2 cups freeze dried fruit of your choice, rehydrated 
• 1/2 cup Augason Farms Bakery Sugar
• 1 cup water

Dough:

• 2 cups Augason Farms Buttermilk Pancake Mix 
• 1 cup Augason Farms Butter Powder, prepared and softened
• 1 tablespoon water

Glaze:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons Augason Farms Morning Moo's Milk
• Pinch of salt

Instructions:

Preheat the oven to 375°F. For filling, combine all filling ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium and simmer 3 to 5 minutes, until thickened. Set aside and let cool. For cookie dough, mix all ingredients together until a dough forms. Roll dough into 1 1/2-inch balls and place on a cookie sheet. Using your thumb, press the center of the dough to create an indentation. Fill indentation with approximately one tablespoon fruit filling. Make sure not to crowd the pan, cookies will spread. Bake for 15 to 20 minutes. Prepare the glaze by mixing powdered sugar, vanilla, milk and salt together until smooth. Drizzle over cooled cookies.Makes 24 cookies