˝ teaspoon salt
1 ˝ teaspoons baking powder
2 cups flour
1 tablespoon milk
1 cup sugar
˝ cup soft butter or margarine
1 ˝ teaspoons vanilla extract, divided
1/3 cup brown sugar
1 cup water
1 ˝ cups Sunsweet Lemon Essence Pitted Prunes, finely chopped
In small saucepan, mix prunes, water and brown sugar. Cook, stirring occasionally, until prunes are soft and mixture has thickened (about 10 minutes). Let cool, stir in ˝ teaspoon of the vanilla; reserve. In mixing bowl, ream together butter, sugar and milk; beat in egg and remaining vanilla. Mix dry ingredients; gradually stir into creamed mixture. (Dough will be soft.) Form dough into 4 balls; press to flatten each ball. Refrigerate at least 1 hour, up to 24 hours. Heat oven to 350°F. Roll each ball into a square (about 7”x7”). Trim to make straight edges. Spread one-third of the prune filling over each of two squares of dough. Carefully top with each of the remaining squares of dough. Gather dough trimmings and roll out a third set of squares. Fill and top as directed above. Cut each “sandwich” into 16 cookies; place on baking sheets. Bake 12 to 15 minutes or until lightly golden. Let cool 5 minutes before removing from pan. Makes 48 cookies.
Cookie Cutter Cookies: Roll out dough; cut into shapes with cookie cutters. Spread half of the cut-outs with prune filling. Top each with a matching cut-out. Bake as directed.