Food Club Pitted Prunes Dried Plums, 9 Ounce, $3.29
PRUNE DELIGHTS - INGREDIENTS: PASTRY: 1/2 CUP BUTTER FC, 1/2 CUP GRANULATED SUGAR FC, 1 EGG FC, 1 TSP ALMOND EXTRACT FC, 1/4 CUP ORANGE JUICE FC, 1 CUP ALL PURPOSE FLOUR FC, 1 CUP ALL PURPOSE FLOUR FC, 1 CUP WHOLE WHEAT PASTRY FLOUR, 2 TSP BAKING POWDER FC, 1/4 TSP SALT FC, FILLING: 1/2 CUP WHOLE PITTED PRUNES, CHOPPED FC, 1/4 CUP APRICOT PRESERVES FC, ICING: 1-1/2 CUPS POWDERED SUGAR FC, 2 TBSP MILK FC. COOKING DIRECTIONS: PREHEAT OVEN TO 350 Degrees F. IN A MEDIUM BOWL, CREAM BUTTER WITH SUGAR; ADD EGG, ALMOND EXTRACT AND ORANGE JUICE. IN A SEPARATE BOWL, SIFT TOGETHER FLOURS, BAKING POWDER AND SALT; ADD TO WET INGREDIENTS AND MIX UNTIL WELL COMBINED. DIVIDE DOUGH IN HALF, WRAP IN PLASTIC WRAP AND REFRIGERATE FOR 1 TO 2 HOURS UNTIL CHILLED. MEANWHILE, IN A SMALL BOWL, COMBINE THE PRUNES AND THE APRICOT PRESERVES. SET ASIDE FOR THE FILLING. ROLL OUT 1/2 OF THE CHILLED DOUGH INTO A 10" SQUARE. CUT INTO 16 SMALLER SQUARES. TOP EACH SQUARE WITH 1 TSP OF THE FILLING. FOLD THE CORNERS OF EACH SQUARE INWARDS 1/4" FROM THE CENTER OF THE SQUARE. PINCH SEAMS TOGETHER TO HOLD IN FILLING. CAREFULLY TRANSFER TO A PARCHMENT LINED BAKING SHEET AND BAKE AT 350 Degrees F FOR 15 MINUTES. REMOVE COOKIES TO A COOLING RACK. REPEAT WITH THE SECOND HALF OF THE DOUGH. IN A SMALL BOWL, COMBINE POWDERED SUGAR AND MILK FOR THE ICING. THIN WITH EXTRA MILK, IF NECESSARY, TO FORM A CONSISTENCY GOOD FOR DRIZZLING. DRIZZLE ICING ON COOLED COOKIES. MAKES 32 COOKIES FC = FOOD CLUB BRANDCOPYRIGHT TOPCO CRPA0218TO MAINTAIN FRESHNESS, REFRIGERATE AFTER OPENING.BEST BY:QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.
