Sugarplum pies

72 cookies

Ingredients

Quantity Ingredient
3½ cup All-purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
1 cup Butter or margarine; not spread; at room temp.
¾ cup Chopped pitted prunes
¾ cup Chopped dried apricots or peaches
⅓ cup Water
¼ cup Granulated sugar
1¼ cup Granulated sugar
1 large Egg
1 tablespoon Vanilla extract
⅓ cup Milk
1 tablespoon Lemon juice
¾ cup Walnuts; coarsely chopped
¼ teaspoon Ground nutmeg (optional)
Granulated sugar for decoration

Directions

DOUGH

FILLING

1. DOUGH: Mix flour, baking powder and salt. In a large bowl, beat butter and sugar with electric mixer until pale and fluffy. Beat in egg and vanilla until blended. With mixer on low speed, beat in flour mixture alternately with milk just until blended. Dough will be soft and slightly sticky. Divide in fourths. Shape dough into 4 balls. Flatten each to a 1-inch thick round. Wrap in plastic wrap and refrigerate 4 hours or until firm enough to handle.

2. MEANWHILE MAKE FILLING: Cook prunes, apricots, water and sugar in a small uncovered saucepan over medium-low heat, about 5 minutes, stirring 2 or 3 times, until fruit is tender and water is absorbed.

Remove from heat. Stir in lemon juice, walnuts and nutmeg. Cool completely.

3. Heat oven to 350F. Lightly grease cookie sheets.

4. On a floured surface with floured rolling pin, roll out one-fourth the dough at a time to ⅛-inch thickness. (Keep remainder refrigerated.) Cut with a plain or scalloped 2-inch round cutter.

5. Place half the rounds 1 inch apart on prepared cookie sheet. Top each with 1 teaspoon filling. Moisten edges with water. Top with remaining rounds and press edges with fingertip to seal. With a small sharp knife, cut an "X" in center of tops. Sprinkle tops with granulated sugar.

6. Bake 9 to 11 minutes until bottoms are *very* lightly browned.

Remove to wire rack to cool. Store airtight up to 2 weeks or freeze.

from Woman's Day 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-28-94

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