Friday, December 21, 2007

Italian Prune Cookie Recipe

One Of My Favorite Cookies

I have made these cookies many times but have never posted the actual recipe. Well here it is in all it's glory.

Don't put your nose up because it's made with prunes. Prunes have a bad rap, but remember they are just dried plums. They sort of taste like raisins only better. If you have never had an Italian Prune Cookie, I think it's about time you did. Give them a try, besides prunes are really good for you with lots of anti-oxidants and yes of course, fiber!

Italian Prune (Dried Plum) Cookies

4 cups pitted prunes

3/4 cup water
1 tablespoon molasses
1 tablespoon corn syrup
1/3 cup sugar
teaspoons orange rind
teaspoon vanilla
1/4 teaspoon cinnamon

Dough: 4 1/4 cups flour, plus more for dusting board
1/2 cup sugar
3 eggs
1/2 cup oil
1/2 cup milk (regular or soy)
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 tablespoons orange rind (about 1/2 large orange)
teaspoon cinnamon (optional)
1/4 teaspoon nutmeg
1 teaspoon vanilla

To Make Filling: Add prunes and water to a medium sauscepan and boil prunes until plump. Remove from heat and add sugar, molasses, corn syrup, salt, orange rind, vanilla and cinnamon. Puree mixture with an immersion blender or in a food processor until smooth. Set fruit mix aside overnight.

To Make the dough: In large bowl, mix together the flour, baking soda, baking powder, sugar, cinnamon, nutmeg and salt. Make a well in the center. Add the eggs, milk, grated orange rind, vanilla and oil and mix to form dough. Knead the dough for a minute or 2, until it gets to the consistency for rolling.

Divide the dough into 3 parts.
Dust a rolling pin and a piece of waxed paper (measured the length of your cookie sheet) with a little flour. Roll each part of dough into a rectangle of 1/8 inch thickness. Put 1/3 of the fruit mix onto the dough rectangle and spread evenly. Lift one side of the waxed paper with the dough lengthwise into the center. Peel away from the waxed paper.
Fold the other side in slightly past center, and press seam lightly. Pinch ends to close. Lift the loaf on the waxed paper and flip onto a parchment lined cookie sheet with seam under.

Bake in 400 degree F (205 degrees C) oven for 15-16 minutes (top should be lightly brown). Allow to cool then cut crosswise slices about 1 inch thick.

To Make Glaze: Use juice of 1 lemon and enough confectioners' sugar to obtain consistency for glazing top of cookie. Drop sprinkles onto glaze and allow glaze to set.


Jen said...


Emily said...

They sound delicious! I don't have a problem with dried plums. The Leftover Queen made some of these, except with dried figs. She says it's an Italian tradition in her family.
Do you make these every year?

Annie said...

Jen, Live a little!

Em, Yes I have started to make them every year. I also made them with figs as well. I make them during the year too, whenever I get the bug.

Jersey Girl Cooks said...

These look great and a little different than my usual. Will book mark them for when I make cookies this winter!

Anonymous said...

I LOVE these and couldn't find the recipe I got from an Italian friend's mother who passed away many years ago. Thank you for the recipe and pictures!

Krista in Florida

Unknown said...

Jen is missing out! Italian cookies are one of my hobbies, and these were a BIG hit at my workplace! I added a splash of orange liqueur to the prunes an a bit less sugar. Very aromatic and the citrus lis lovely. “There not too sweet their -Perfect! (and healthy)!”.