Prunes get a bad rap, subject to geriatric jokes and attempts to rebrand them as “dried plums.” But they really are deliciously sweet and need very little added to enhance them. It’s rare to see them recipes as well, so I am happy to share a little bit of my heritage to showcase them. I would love to say this is a Finnish family recipe handed down. Alas, my family is solidly American after too many generations, so I developed this after researching. Most doughs have some sort of cheese added, such as ricotta and even cottage cheese. I chose to go with cream cheese with just a little sugar like a rugalach dough, which yields a tender yet flaky dough. I like to make the dough and the filling the night before and bake them off the next day.

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Makes 18-20 cookies

Ingredients

Cream Cheese Dough

• One 8-ounce package (227 grams) cream cheese
• 16 tablespoons (227 grams) unsalted butter
• 2 tablespoons granulated sugar
• 2 cups (260 grams) all-purpose flour
• ¼ teaspoon salt

Prune Filling

• 1 cup (170 grams) prunes, coarsely chopped
• ¼ cup (50 grams) sugar

For Decoration

• 2 tablespoons heavy cream
• Confectioners’ Sugar, optional

Instructions

Make the Dough:

1. In the bowl of an electric mixer fitted with a paddle or a medium sized bowl with hand mixer, cream the cream cheese, butter and sugar on medium-high until light, about 3 minutes.

2. Reduce the mixer to low, add the flour and salt and mix until just combined.

3. Remove the dough, wrap in plastic, and refrigerate for at least an hour and up to 2 days.

Make the Filling:

4. In a small saucepan, combine the prunes and sugar and fill the pan with just enough water to cover the prunes. Set over medium heat and bring to a simmer. Cook for 15-20 minutes or until thick and jammy, remove from heat and let cool.

5. Once cool, place in a food processor and pulse until desired consistency.

Assemble the Cookies:

6. Preheat the oven to 350˚F, line half sheet pans with parchment paper and set aside.

7. Remove dough from the refrigerator and roll out on a lightly floured surface. Cut 3-inch squares with a knife or pizza cutter and place on prepared sheet pans.

8. Cut diagonal slits into each corner of the cookie square, leaving the center intact. Place a teaspoon of filling into the center and then fold alternating corners of the dough into the middle, adhering the dough to the filling.

9. Lightly brush the dough with heavy cream and bake for 12 to 15 minutes or until the dough is set and golden brown. Remove from the pans and allow to cool completely on wire racks. Dust with confectioners’ sugar if desired. Leftover cookies can be stored at room temperature in an airtight container for up to 3 days.