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Thursday , 17 January 2019
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Cranberry & Prunes Cookies

callifornia prunesTotal Time: 30 mins

Servings: 12 Cookies

Ingredients –

  • 1/2 Cup, unsalted butter, softened to room temperature
  • 1/4 cup, granulated white sugar
  • 1 teaspoon, pure vanilla extract
  • 1 1/4 Cup, all purpose flour
  • A pinch of salt
  • 1 large egg yolk

For the Filling:

  • 1/2 Cup, Del Monte Pitted Prunes
  • 1/2 Cup, Del Monte Dried Cranberries
  • 1 Cup, sugar
  • 2/3rd Cup, water

Method

  • In a pan, add prunes, 1/2 cup sugar, and 1/3 cup water. Cook until it reaches thick jam consistency and prunes are soft.
  • Take it off the heat and cool. Blend it to a pulse to make the sauce. Set aside.

Make the cookies:

  • Using a handheld or stand mixer with paddle attachment beat butter on high speed until creamy, for about 1 minute. Switch mixer to medium speed and add sugar and vanilla.
  • Add the egg yolk and beat for a minute.
  • Add flour and mix well to form a soft dough. Do not knead the dough.
  • Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, for at least 1 – 2 hours.
  • Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. Shape the cookie dough into balls of equal size, approximately 1 tablespoon of dough per ball.
  • Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers.
  • Fill one cookie with 1/2 teaspoon of cranberry sauce while the other one with the prune sauce.
  • Bake the shortbread thumbprint cookies for 14 -15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

By: Del Monte

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