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A lovely filled cookie from an old newspaper clipping. Roll some out for your family gatherings or for story time with a glass of icy cold milk. Chilling time not included in preparation time.
- 1⁄2 cup butter
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 lb fresh plum, thinly sliced
- 1⁄2 cup granulated sugar
- 1 tablespoon butter
- 2 tablespoons cornstarch, mixed with
- 2 tablespoons water
- 2 teaspoons lemon juice (fresh is best)
- egg, lightly beaten
- To make the filling: Place plums, sugar and butter in saucepan; cook over low heat until juices flow.
- Heat to boil; simmer 3 minutes or until plums are tender when pierced.
- Add cornstarch/water mixture and cook until mixture is clear and thickened; stir in lemon juice and set aside to cool.
- Sift dry ingredients together.
- Cream butter and sugars.
- Beat in eggs and vanilla; stir in sifted dry ingredients.
- Chill dough one hour.
- Preheat oven to 400F and spray baking sheet with cooking spray.
- Roll dough on floured board to 1/8" thickness; cut into 3 1/2" circles.
- Work with only a portion of dough at a time for ease of handling.
- Cut a 1" hole in middle of half of the circles.
- Put 2 tablespoons plum filling on center of the other half of the circles.
- Top with holed circle and crimp edges decoratively with a fork.
- Arrange on a cookie sheet.
- Brush with egg and sprinkle with sugar.
- Bake for 10 to 12 minutes or until golden; cool on rack.