CHERRY FRUIT ROLL UPS RECIPES

Steps:

• Wash, peel and remove any stems or pits, if needed. The skin of the fruit is highly nutritious so we always use the peel as well (exception: bananas, pineapples, oranges, etc).
• Put all the produce into a blender or food processor, with your sweetener of choice, and blend until smooth.* If making the Strawberry Rhubarb variation: The rhubarb needs to be softened so after dicing put into a pot with just enough water to cover them and cook on medium until soft, we pour everything from the pot, water and all, into the processor so we don’t lose the nutrients
• Optional Step: We have found if your preheat the mixture in a pot before putting it in the dehydrator it speeds up the drying time. Just dump the blended mixture into a pot and heat on medium for 10-15 minutes, stirring occasionally
• Line trays with parchment paper. Spread onto dehydrated trays. Since the sides dry quicker, make the puree thicker around the edges - approx 1/4” inch and 1/8” at the center.
• Dry at 145F/63C for 6-8 hours. Another way to speed up drying time is to check after a few hours and remove the wrap/paper. When the leathers are dried, they will be a little bit shiny and non-sticky to the touch. Allow them to cool before removing them from the trays.
• Roll the leather into a tight roll and with a sharp knife, cut into a lengths of your choice. Wrap pieces with saran wrap, put in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
• Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
• Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
• Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
• In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.