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Ingredients
Filling
Sunsweet® Plum Amazins 350g /2 1/2 cups
Walnuts, lightly toasted 60g /2/3 cup
Pecans, lightly toasted 60g /2/3 cup
Brown sugar 45g /1/4 cup
Lemon juice 25g /2 Tbsp
Lemon zest 1g /1 tsp
Nutmeg 1g /1/4 tsp
Cinnamon 1g /1/4 tsp
Cloves 1g /1/4 tsp
Dough
All-purpose flour 540g /4 cups
Baking soda 4g /1 tsp
Kosher salt 4g /1 tsp
Unsalted butter, softened 227g /16 Tbsp
Sugar 190g /1 cup
Egg 50g /1 each
Vanilla extract 5g /1 tsp
Whole milk 60g /1/4 cup
Egg Wash
Egg, beaten with a splash of water 50g /1 each
Instructions
To make the filling: In a food processor, blend the Plum Amazins, walnuts, pecans, brown sugar, lemon juice and zest, nutmeg, cinnamon, and cloves until the ingredients come together in a ball.
To make the dough: in a large bowl whisk together the flour and baking soda. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until slightly fluffy, about 1 minute. Add the egg and vanilla, mixing well between each addition. Reduce the mixer speed to low and mix in the milk. Gradually add the flour, stopping the mixer occasionally to scrape down the sides of the bowl.
Preheat oven to 400°F. Line a couple of baking sheets with parchment paper.
Turn the dough onto a lightly floured work surface and knead briefly until it comes together into a smooth ball. Cut the dough in half; refrigerate one piece as you work on the other. Roll the dough into a rectangle 12 inches long. Cut the rectangle into 2-inch wide strips. You will have about 6 strips.
With oiled hands, pinch off a piece of filling and roll it into a rope about 12 inches long and no more than 1/2-inch thick. Repeat until you have enough ropes for each strip of dough. Place the ropes in the center of the dough. Roll the dough around the filling so the filling is completely encased. Seal the edges and roll the dough firmly a few times. Cut the ropes into 2-inch pieces and place on the prepared baking sheets. Repeat with the remaining dough and filling.
Brush the tops of the cookies with egg bran . Bake until evenly brown on top, about 12 minutes. Transfer to wire racks and cool completely.
Formulation courtesy of Sunsweet
