Friday, December 21, 2012

Cardamom Prune Cookies


With only a few days till Christmas  I thought I'd share another cookie recipe - an adaptation of  fig newtons cookies. Instead of fig filling I used delicious prune filling but you can option for fig paste like filling or any other fruit filling for that matter. Apricot /raisin walnut would be nice, too.






Cardamom Prune Cookies
1/2 cup room temperature butter
1/4 cup granulated sugar
1/4 cup brown sugar
2egg yolks
1tsp vanilla extract
1 3/4 cup all purpose flour
1/4tsp baking soda
1tsp cardamom
1/4tsp salt

Prune Filling:
1cup prunes, chopped roughly
1/2cup raisins
1/4cup Grand Marnier, Orange Liqueur
1/4cup water
2tbl sugar
juice and zest of one lemon
note that you can use  dry figs, apricots and other dried fruits for the filling

Extra tools: plastic wrap, pastry wheel, wax paper, small sandwich bag, scissors,
  • Beat butter and sugar until smooth, add baking soda. Beat until combined, scraping sides of the bowl occasionally.
  • Add egg yolks and vanilla extract, beat until well combined.
  • On low speed, add flour, stir until dough comes together, it will be soft.
  • Scrape the dough onto a plastic wrap, cover and chill for  3 hours, or until it is easy to handle.
  • While the dough is chilling make the filling: in a sauce pan, bring to boil : prunes, raisins, liqueur, water, sugar, lemon juice and lemon zest. Cover, and simmer for 10 minutes. Remove from the heat and process in the food processor until smooth. Scrape all the filling into a bowl  and let cool to room temperature.
  • Once the filling is cooled spoon it into a small sandwich bag, using scissors make an opening by snipping away one corner, set aside.
  • Once the dough is chilled and easy to handle you are ready to make the cookies : divide dough into 5 pieces. Take on piece and using your hands shape it into a long rope. Place the cookie rope onto a  piece of plastic wrap, put wax paper on the top and using a rolling pin, roll the dough lenghtwise into about 4 inch wide and about 12-14 inches long.
  • Then peel the wax paper off and using a pastry wheel trim the rolled out cookie dough into a more uniformed long rectangle shape, keeping it about 3 inches wide and about  12 inches long.
  • Now take the bag with the filling and pipe it onto the prepared cookie rectangle, right in the middle.
  • Once you did that, using both of your hands, lift one side of the plastic wrap and overlap the filling(as seen in the pictures below). Gently, very gently press down to flatten the rope slightly. Peel the plastic from the cookie.
  • Repeat the same process with the opposite side of the plastic wrap, sealing the cookie on the top.  Using plastic wrap  lift up the long cookie rope and transfer it onto a baking sheet lined with parchment paper.
  • Repeat with remaining cookie dough and filling.
  • Preheat oven to 375F
  • Bake cookies for 10-12 minutes, or until bottom gets lightly golden in color.
  • While still hot cut cookies into small pieces.
  • Let cool.
  • Store in an airtight container. Cookies will get soft as they mature.






















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