Yield: 48 cookies
3/4 c pitted prunes
1/3 c raisins
1/3 c coarsely chopped apple
1/4 c walnut pieces
2 tb sugar
2 tb fresh lemon juice
1 ts lemon zest
1/2 c sugar
1/4 c vegetable oil preferably canola
2 tb butter or margarine at room temperature
1 lg egg
1 ts pure vanilla extract
2 c all-purpose white flour
1 ts baking powder
1 pn salt
In a small saucepan, combine prunes, raisins and l/2 c. water.
Simmer over low heat until the prunes are tender but still firm
and liquid has been absorbed, about 10 minutes.
In a food processor, combine the prune mixture, apples, walnuts,
sugar, lemon juice and lemon zest; process until smooth. Transfer
to a small bowl and set aside. (The filling can be made up to 2
days ahead and kept, covered, in the refrigerator.)
In a medium-sized bowl, using an electric mixer on medium speed,
cream sugar, oil and butter until smooth. Add egg and beat until
smooth. Add vanilla and beat until blended.
In another medium-sized bowl, sift together flour, baking powder
and salt. Using a wooden spoon, stir the dry ingredients into the
sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate
2 to 3 hours or overnight.
Line 2 baking sheets with baking parchment or coat with non-stick
cooking spray. Set aside.
Preheat oven to 350 degrees F.
Divide the dough in half. (Refrigerate the other half.) Roll out
on a lightly floured surface to a thickness of 1/2" inch. Using
a 2 1/2" diameter cookie cutter, cut the dough into circles. Place
l/2 tsp. of the filling in the center of each circle. Bring the
edges together to cover the filling, forming a 3-cornered cookie.
Pinch the corners together to seal. Place about 1 1/2" apart on
the prepared baking sheets.
10 to 15 minutes, or until the tops are golden. Transfer
to racks to cool. Repeat with the remaining dough. (Store cookies
in an airtight container for up to 3 days. Freeze for longer