Tipsy Plum Cookies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 8 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g plum (s), dried or stone-free plums
- 2 cl Armagnac (or brandy or similar)
- 50 g butter, soft
- 75 grams sugar
- 2 egg (s)
- 125 g flour
- 1 teaspoon Baking powder
- 1 teaspoon cinnamon
- 1 pinch (s) salt
- 100 g walnuts, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Chop the plums, pour the schnapps over them and (very important!) Let stand overnight.
- The youth-free variant: soak plums in black tea.
- Beat the butter and sugar until frothy, stir in the eggs one by one. Stir in flour sifted with baking powder, salt and cinnamon. Mix the plums and nuts well with the batter.
- Line baking trays with parchment paper. Put piles about the size of a cherry (work with two teaspoons) and bake for 12 to 15 minutes at approx. 175 degrees.
- Makes approx. 50 pieces.
- These cookies should soak in the can for at least one day. They last 3 to 4 weeks.
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