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Prune and Raisin Filled Cookies

Prune and Raisin Filled Cookies

Lucy Hurlbut

Lucy Hurlbut

This is a prune and raisin filled cookie with chopped walnuts added if desired. The cookies are made into loaves approx. 3 1/2 to 4 inches wide and 8 to 10 inches long. After baking the loaves are cut into slices crosswise approx. 1 inch wide. Cookies are glazed on top and decorated with colored sprinkles. Prepare the fruit filling the night before baking.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 63.4g
  • 20%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. To Make Filling: Boil prunes until plump. Put raisins in pan, cover with water and heat until water steams. Strain and add 1/2 cup of sugar to raisins, mix well and heat again until almost dry. Remove from heat and set aside. Pit the cooked prunes, if not already pitted, chop and add to raisins. Add chopped nuts, if desired. Set fruit mix aside overnight.
  2. The next day make the dough. In large bowl, mix together the flour, baking soda, sugar and salt. Make a well in the center. Add the eggs, milk, grated lemon rind and oil and mix to form dough. Knead the dough to the consistency for rolling.
  3. Divide the dough into 6 parts. Roll each part into a rectangle of 1/8 inch thickness. Put 1/6 of the fruit mix onto the dough rectangle and spread evenly.
  4. Fold the dough lengthwise into the center. Fold the other side in slightly past center, and press seam lightly. Pinch ends to close. Lift the loaf with a spatula and place on lightly greased cookie sheet with seam under.
  5. Bake in 400 degree F (205 degrees C) oven for 18 - 20 minutes (top should be lightly brown). Allow to cool then cut crosswise slices about 1 inch thick.
  6. To Make Glaze: Use juice of 1 lemon and enough confectioners' sugar to obtain consistency for brushing top of cookie. Drop sprinkles onto glaze and allow glaze to set. Enjoy!
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Reviews

ECHOQUEEN
31

ECHOQUEEN

12/12/2010

I have been looking for a prune slice recipe for years, without any luck....I cannot believe how delicious these are, add chopped maraschino cherries, maybe 10-12 and definitely walnuts...I live in RI and Italian cookie trays always have these in them, but no one ever has the recipe....try them, they are soooo good, and they go in my Christmas trays every year now....thanks so sharing...

Patrick Wright
29

Patrick Wright

10/7/2007

I made these cookies for our family gathering this weekend and everybody loved them so much that each individual family took some home for later! I only wish a quantity could have been suggested for the chopped walnuts; I used 1/2 cup and we all enjoyed them, but more might have been nice too. Additionally, the recipe could have mentioned whether the dough needed to rest in the fridge a while before rolling out and filling, or whether you were supposed to proceed immediately to rolling out the cookies after initially mixing it; I decided to proceed immediately to kneading and rolling it out, but maybe I'll try resting the dough after mixing next time, to see if it could imrpove the recipe. The bottom line is that the cookies are not too sweet, but perfect for enjoying with coffee, either after dinner, or first thing in the morning! =o)

Feeding Frenzy
26

Feeding Frenzy

1/27/2006

Delicious! This is very similar to my grandmother's recipe. The only difference for my family is we add a shot of brandy and 10 oz. chopped marachino cherries to the prune mixture. This must be a strictly Rhode Island cookie. I wonder if our families are from the same town in Italy!

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