Almond & California Prune Thumbprint Cookies

In a small saucepan over medium heat, combine the prunes and water. Bring to a simmer then cover and cook until the prunes are meltingly tender, about 15 minutes.

Transfer the mixture to a food processor fitted with the “S” blade. Add the kosher salt, vanilla, and one tablespoon sugar.

Blend until the mixture is thick and buttery. Taste and add additional sugar, one tablespoon at a time until desired sweetness level is achieved.

Preheat the oven to 180°C and line a sheet pan with parchment paper.

In the bowl of a stand mixer fitted with the “S” blade combine the almond butter, white sugar, egg, and vanilla. Mix on medium speed until combined into a crumbly dough. Use your hand to pack the cookie dough into a small cookie scoop. Space individual cookie dough balls 2,5cm apart on the prepared baking sheet. Using your knuckle or the back of a 1/2 teaspoon measure, make a well in the center of each cookie, using your fingers to repair any cracks, then fill each well with 1/4 teaspoon prune butter.

Bake for 10-12 minutes or until golden around the edges. Remove from the oven and rest on the baking sheet for a few minutes until the cookies firm up enough to transfer to cooling racks. For best results serve completely cooled, can be stored covered at room temperature for up to 3 days.

Depending on the moisture content of the prunes you are using, you may have to add additional water during the cook time to keep the saucepan from drying out. If so, cook uncovered a few additional minutes after the prunes are tender until the liquid in the pan is thick and syrupy.

The prune butter recipe yields approximately 250g prune butter, there will be leftovers.

Prune butter is delicious on toast, biscuits, or paired with peanut butter for a new twist on a PB& Prune Jam.