When my sister was hosting an exchange student from Finland, she served these cookies I'd made to her guest. The young lady instantly recognized what they were. So I know they're still being made in our ancestors' country. —Ilona Barron, Ontonagon, Michigan
Ingredients
- filling:
- 1/4 pound pitted dried plums (prunes), chopped
- 1/4 pound pitted dates, chopped
- 1/2 cup boiling water
- 1 tablespoon sugar
- 1-1/2 teaspoons butter
- pastry:
- 3 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cold butter
- 1 large egg, room temperature, beaten
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Confectioners' sugar
Directions
- In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool.
- Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls.
- Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.
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