I FOUND THIS RECIPE ON THE BACK OF A SOLO CAN. THESE ARE DELICIOUS.
List of Ingredients
2 3/4 CUPS FLOUR
1/2 CUP SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON GRATED ORANGE PEEL
1/2 TEASPOON SALT
1 CUP SOFTENED SWEET BUTTER
2 BEATEN EGGS
2 TABLESPOONS MILK
1CAN OF SOLO PRUNE, POPPY OR APRICOT
1 EGG YOLK BEATEN WITH 1 TABLESPOON MILK FOR BRUSHING TOPS OF COOKIES
Instructions
PREHEAT OVEN TO 350°. LIGHTLY GREASE COOKIE SHEETS AND SET ASIDE.
STIR FLOUR, SUGAR, BAKING POWDER, ORANGE PEEL AND SALT IN A BOWL, CUT IN BUTTER UNTIL MIXTURE RESEMBLES CRUMBS. ADD EGGS AND MILK AND MIX WITH AN ELECTRIC MIXER UNTIL DOUGH IS WELL BLENDED TOGETHER.
REMOVE DOUGH FROM BOWL AND KNEAD DOUGH 5 TO 8 STROKES OR UNTIL SMOOTH. DIVIDE IN HALF, WRAP IN PLASTIC WRAP AND REFRIGERATE 1 HOUR.
ROLL OUT ONE PIECE OF DOUGH TO 1/4" THICK. CUT WITH A FLOURED 2 OR 3" ROUND COOKIE CUTTER. SPOON 1 TEASPOON OF FILLING ONTO CENTER OF EACH CIRCLE. BRING 3 EDGES OF CIRCLE TOGETHER TO FORM A TRIANNGLE. PINCH EDGES UPWARD TO MAKE A SLIGHT RIDGE, LEAVING A SMALL HOLE IN CENTER.
PLACE ON PREPARED COOKIE SHEET 1 1/2" APART. BRUSH WITH BEATEN EGG YOLK MIXTURE.
REPEAT WITH REMAINING DOUGH.
BAKE FOR 20 TO 25 MINUTES OR UNTIL GOLDEN BROWN. COOL ON WIRE RACK.