My husband John pointed out to me today that I’ve never made cookies for this blog, which seems like an oversight despite the fact that I’m primarily a savory baker. Enter the plum cookie – I had some plums in the kitchen and did a quick search that yielded this fabulous recipe that I ran with more or less as is.
The resulting cookie is really, truly awesome from both a flavor and textural standpoint, as well as being pretty. The cookie itself is crispy and the baked plum is tart and soft…a resounding success, even for someone as generally disinclined to eat sweets as me! I’ll definitely be making them again soon to bring to an event, but in the meantime we’ll take one for the team and eat them ourselves.
Yield: 30 cookies
Prep Time: 1 1/2 hours (includes one hour of refrigeration)
Cook Time: 40 minutes
- 2 cups all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 4 ounces unsalted butter at room temperature
- 1 cup white sugar, separated into two half cups
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 8 plums, washed and dried
- Put the flour, baking powder, and salt in a bowl and stir to combine.
- In the bowl of a standing mixture, beat the butter and white sugar together until light and smooth, about 3 minutes. Add the egg and vanilla extract and beat until well combined and smooth. It may curdle a bit initially but keep beating until it smooths out, about 2 minutes. Reduce the mixer speed to low and add the flour-baking powder combo to the bowl in three steps. Stop the mixer a give everything a quick stir by hand after each addition in order to prevent a flour cloud. With the last addition, stop the mixer as soon as the ingredients are fully incorporated.
- Turn the dough out onto a flat surface lined with a sheet of parchment paper and form into a log about 14 inches long and 1½ inches thick. Roll the dough log in the parchment, twist the ends to close, and refrigerate for at least an hour. (Note: If you make a double batch you can wrap the extra dough logs in plastic and freeze for a few months.)
- Preheat the oven to 350°.
- Line 2 cookie sheets with parchment paper.
- Pour the second half cup of sugar onto a small plate.
- Cut the log into 30 thin (roughly half-inch) slices, they should be about ¾ ounce. Dip one side of the dough into the sugar and set, sugar side up, on the parchment. Using the base of a glass (I used a pint glass) dipped in the remaining sugar, squish the dough out slightly, into a circle about 2 inches across. About a third of the sugar will be left on the plate.
- Quarter the plums, remove the pits and score the skin side with a crosshatch – 3 to 4 slashes each way. Toss in a bowl with the remaining sugar. Don’t pit the plums and toss with sugar ahead of time – the sugar will breakdown the plums and cause them to release their juices. Set a plum skin-side up on each disc of dough. Bake until the edges of the cookies are brown, 15-20 minutes.
- Cool on a wire rack for 15 minutes, then enjoy!
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