Prune Nut Cookies Recipes

PRUNE BREAKFAST COOKIES

Steps:

• Preheat oven to 375° F and line a baking sheet with parchment paper or a silpat mat.
• In a large bowl whisk together the flour, flax meal, dry milk powder, baking soda, baking powder, salt, cinnamon, and allspice.
• In the bowl of a stand mixer or with a handheld mixer beat together the softened butter, maple syrup, applesauce, Greek yogurt, and vanilla extract. Slowly add in the dry ingredients beating until combined. With a rubber spatula, fold in the oats and diced prunes.
• Using a 2 inch cookie scoop, scoop out balls of the dough and place them about 2 inches apart from each other on the prepared baking sheet. Bake the cookies on the middle rack of the oven for 10-12 minutes or until set and golden around the edges. Cool on a wire rack and store in an airtight container or freeze them.

PRUNE COOKIES

Steps:

• Preheat the oven to 360 degrees F/180 degrees C.
• Put the prunes in a bowl and sprinkle about one tablespoon of icing sugar on them. Set them aside for 30 minutes.
• Add the butter into the kitchen aid bowl and start processing it.
• Add the sugar gradually and continue to process, until you incorporate it all.
• Add the eggs gradually, while you continue mixing.
• Add the almond extract, lemon and lime zest.
• Stop the kitchen aid and sift the flour in the bowl. Process again until you get a thick and creamy batter. Set the batter aside.
• Flour your workspace and spread the puff pastry using a rolling pin, until you make a thin sheet. Remove its edges to form one square or rectangular puff pastry sheet.
• Lay a baking tray with parchment paper and add the puff pastry sheet.
• Bake the crust for 15 minutes.
• Take the tray out of the oven and spread the batter in an even layer over the puff pastry sheet.
• Top with prunes and almond flakes. Embed the prunes into the batter just a little, using your fingers.
• Return it to the oven and bake it for 30 minutes at 320 degrees F/160 degrees C.
• Meanwhile, mix the icing sugar with lemon juice to get a glaze.
• Take the tray out of the oven, cut small cookies, let them cool a little and then glaze them again before serving.

SPICED PRUNE COOKIES

Steps:

• Preheat oven to 350F.
• Cream sugar, eggs and butter.
• Mix flour, soda, salt and spices.
• Add to creamed mixture.
• Add milk, prunes and nuts.
• Chill one hour.
• Drop by teaspoonful on cookie sheet.
• Bake for 10-12 minutes.

PINE NUT COOKIES

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

PRUNE NUT COOKIES

Steps:

• Mix sugar and oil together then add eggs. Add prunes and mix well. In different bowl mix flour, salt, soda and allspice together, then add to other mixture. Mix well, then add nuts. Drop by teaspoon on ungreased cookie sheet about 2 inches apart. Bake at 375℉ (190℃) for 12 to 14 minutes or until brown.

PRUNE OATMEAL BARS

Steps:

• Combine the prunes, sugar, lemon rind and lemon juice in a small pt.
• Cook, stirring over low heat until thick.
• Cool completely.
• blend remaining ingredients until crumbly.
• Pack half the oat mixture firmly into the bottom of a greased 8 inch square pan.
• Spread with prunes and then top with remaining oat mixture.
• Pat lightly into the pan.
• Bake at 350 for 35 minutes.
• Let cool before cutting.

PRUNE-PECAN COOKIES

Steps:

• In a blender, puree eggs and plums until finely chopped. Pour into a bowl. Add sugar. Combine the flour, baking soda and salt; add to plum mixture and mix well. , Drop by rounded teaspoonfuls onto greased baking sheets. Top each cookie with a pecan half. Bake at 350° for 13-15 minutes or until golden brown. Remove to wire racks to cool.

CASHEW NUT COOKIES

Steps:

• Blend together 1/2 cup butter, brown sugar, egg, vanilla, and sour cream. Add in the baking powder, soda, and flour. Stir in the nuts.
• Drop dough by teaspoonfuls onto buttered baking sheets. Cook at 375 degrees F (190 degrees C) for 8 to 10 minutes. Remove from oven, and cool on wire racks.
• To Make the Icing: Heat 1/2 cup butter or margarine in a saucepan until it is light amber colored. Remove pan from heat, and stir in confectioners' sugar and the milk. I sometimes have to use more milk to get the icing smooth and creamy. Frost cookies.

PRUNE & NUT TART

Steps:

• If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour. Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough. Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up. (You can freeze the pastry now for up to a month.)
• You need to bake the pastry case blind before adding the filling. The best and easiest way to roll the pastry is between 2 floured pieces of cling film. Line a loose-bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper. Put your baking beans on the paper then put the pastry case in the freezer.
• Preheat the oven to 190C/gas 5/fan 170C.When the pastry case is rock solid (after about 1⁄2-1 hour), put it in the oven on a baking sheet. After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first (this makes sure you have no leaks later). Put back in the oven for a further 5 minutes.
• For the filling, melt the butter and leave it to cool a little.While this is happening, beat the eggs, then stir in the sugar and cooled butter. Scatter half the almonds in the base of the tart, then spread the prunes around. Pour the filling over evenly.
• Scatter the rest of the almonds over the top and bake for 20-30 minutes until firm. Take it out, dust over some icing sugar and serve hot, cold or warm with crème fraîche or cream.