Sugarplum Pies
- Ready In:
- 1hr 42mins
- Ingredients:
- 15
- Yields:
-
3 Dozen
ingredients
-
Dough
- 3 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup room temperature butter
- 1 1⁄4 cups sugar
- 1 large egg
- 1 tablespoon vanilla
- 1⁄3 cup milk
-
Filling
- 3⁄4 cup chopped pitted prunes
- 3⁄4 cup chopped dried apricot
- 1⁄3 cup water
- 1⁄4 cup sugar
- 1 tablespoon lemon juice
- 3⁄4 cup chopped walnuts
- 1⁄4 teaspoon nutmeg
directions
- Mix dry ingredietnts and set aside.
- Beat butter and sugar until pale and fluffy. Then add in egg and vanilla until blended.
- On low speed mix in dry ingredients, alternating with milk, until well blended. Divide dough into 4 pieces, wrap in plastic and refrigerate for an hour.
- Filling: cook prunes, apricots, water and sugar in a small uncovered saucepan over medium low heat for 5 minutes, stirring 2-3 times until water is absorbed and fruit is tender. Remove from heat and stir in remaining ingredients. Cool completely.
- Assembling cookies to bake: preheat to 350°F Rollout dough and pinch out round pieces with cookie cutter or drinking glass. Place 1 tbsp filling on one round and top with another, dampen sides of round to stick the two together. Cut a small cross in the top with a sharp knife.
- Bake for about 12 minutes.
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RECIPE SUBMITTED BY
<p>Mother of two growing boys, wife of a one tall lean food lover, artist, and foodie.</p>