Super Duper Sugar Plum Cookies Recipes

GIANT SUGAR PLUM COOKIES

Steps:

• To make the filling: Place plums, sugar and butter in saucepan; cook over low heat until juices flow.
• Heat to boil; simmer 3 minutes or until plums are tender when pierced.
• Add cornstarch/water mixture and cook until mixture is clear and thickened; stir in lemon juice and set aside to cool.
• Sift dry ingredients together.
• Cream butter and sugars.
• Beat in eggs and vanilla; stir in sifted dry ingredients.
• Chill dough one hour.
• Preheat oven to 400F and spray baking sheet with cooking spray.
• Roll dough on floured board to 1/8" thickness; cut into 3 1/2" circles.
• Work with only a portion of dough at a time for ease of handling.
• Cut a 1" hole in middle of half of the circles.
• Put 2 tablespoons plum filling on center of the other half of the circles.
• Top with holed circle and crimp edges decoratively with a fork.
• Arrange on a cookie sheet.
• Brush with egg and sprinkle with sugar.
• Bake for 10 to 12 minutes or until golden; cool on rack.

SUGAR PLUM COOKIES

Steps:

• Heat oven 350.
• degrees F.
• Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
• Mix butter and sugar and cream well with wooden spoon.
• (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
• Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
• Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
• Place onto cookie sheet.
• Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
• Cut the small drops into pieces and press a few into each cookie.
• Bake 10 minutes, or until edges are light golden.
• Remove to wire rack.
• Cool completely.
• You will see that these are crumbly to make balls, You might even think that they won't hold up.
• But do not add any more butter.
• That is the reason that the last drops are pressed into place before baking.

YULE LOVE THESE SUGAR PLUM COOKIES

Steps:

• Preheat oven to 400°F Slice cookies into 1/8 inch slices.
• To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design).
• To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble.
• Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals.
• Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.

SUGAR PLUM DREAMS COOKIES

Steps:

• Cover cookie sheets with foil or parchment paper.
• In a bowl, whisk together the flour and salt. Cut in the cold butter.
• Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise.
• Make colored sugar by mixing sugar with food coloring.
• Preheat the oven to 350.
• Sprinkle some of the colored sugar in whatever color you desire onto wax paper.
• Divide dough into thirds, and return the remainder to the refrigerator.
• Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3).
• Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets
• Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.

NO-BAKE SUGAR PLUMS

Steps:

• In a food processor or by hand, finely chop apricots, pecans, figs or dates, raisins and coconut.
• Add liqueur or orange juice and almond flavoring.
• Stir until well blended.
• Roll into 36 balls, about 1-inch, by placing a small amount of the mixture between the palms of your hands.
• Roll each ball in granulated sugar.
• Layer in an airtight container, placing waxed paper or plastic wrap between each layer to prevent sticking.
• Store in the refrigerator until ready to serve.
• Serve on a glass plate lined with a paper doily.