Cotlets

Also known as "Northwestern Apricot Candy"

2 tablespoons unflavored gelatin powder
1/2 cup cold water
2 cups dried apricots
1 cup warm water
2 cups granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2/3 cup chopped pecans or walnuts
1/3 cup powdered sugar

Add gelatin to the cold water, stir and set aside. Remove any stems or blemishes from apricots. Soak in warm water 1 hour, then cook slowly in same water until very tender, stirring to avoid scorching. Put through food mill or sieve so that the mixture is of an even consistency and no lumps remain. Cook apricot pulp until thick in 2 quart heavy saucepan, stirring frequently to avoid scorching. Mix granulated sugar, cornstarch and salt and add to apricot pulp. Cook until very thick, stirring constantly. Add gelatin, which has been softened in cold water. Stir until gelatin is dissolved and cook until mixture is again thick. Remove from heat. Mix in nuts. Turn into shallow 9 x 7-inch glass dish that has been rinsed with cold water. Let stand 24 hours, uncovered. Cut candy in rectangular pieces and roll in powdered
sugar. Let stand on rack until outside is dried (texture should be slightly chewy). Store in covered container.

Note: Adapted from a recipe found in rec.food.recipes

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