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Prune-Pecan Cookies

The prunes in this recipe are finely chopped so no one will need to know they appear in these crisp, lightly sweet cookies.—Lucille Dent, Galesburg, Michigan
Prune-Pecan Cookies
Prune-Pecan Cookies Recipe photo by Taste of Home
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  • Total Time
    Prep: 10 min. Bake: 15 min./batch
  • Makes
    2 dozen

Ingredients

  • 1 egg
  • 7 pitted dried plums
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 24 pecan halves

Directions

  • In a blender, puree eggs and plums until finely chopped. Pour into a bowl. Add sugar. Combine the flour, baking soda and salt; add to plum mixture and mix well.
  • Drop by rounded teaspoonfuls onto greased baking sheets. Top each cookie with a pecan half. Bake at 350° for 13-15 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts
1 each: 54 calories, 1g fat (0 saturated fat), 9mg cholesterol, 35mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fruit.
Originally published as Prune-Pecan Cookies in Taste of Home February/March 1995

Reviews

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Average Rating:
  • Laurlizabeth
    Nov 25, 2014

    These are really delicious! I am not sure what happened with the other reviewer but mine turned out beautifully. The dough is very, very sticky so I put it in the refrigerator for 30 minutes or so before baking and I added 1 tsp of orange extract when I pur?ed the prune and egg in the blender. They are very light and chewy and they freeze well and thaw quickly- perfect to have on hand for surprise guests.

  • gatewaylorrie
    Oct 24, 2010

    Unfortunately, these are too easy to be true. It seems that some ingredient must be missing. After following this recipe, the batter was a dry, floury mess. Nothing held together. Because I hate to waste, I added about a 1/4 c of butter flavored crisco and about a 1/4 coffee brandy, baked for 15 min. They weren't the best, but I did taste the prune in there. Would not make again, and think that taste of home should re-test this one.

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