FAIRY SUGARPLUM COOKIES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For cookie
2 sticks butter, room temperature
1 2/3 c. granulated sugar
2 large eggs, room temperature
3 c. King Arthur self-rising flour
1 TBS vanilla extract (or 1 tsp vanilla and 2 tsp. ube for purple cookies
Coarse dusting sugar, white or in colors
Optional purple food color for “plum” colored cookies if you don’t have ube.
Optional green gummies or green apple licorice laces.
For filling:
1 (8 ounce) bar cream cheese, room temperature
1 (7 ounce) container marshmallow crème
¼ c. mixed berry or strawberry jam/preserves
1 c. chopped pecans.
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Directions: |
Directions:Mix together butter and sugar until smooth. Beat in eggs and extract(s). Add flour in thirds, beating in thirds.
Cover or wrap dough and refrigerate for at least an hour. Remove from refrigerator, and preheat oven to 350º. Make filling below and set aside.
Line cookie sheet with parchment paper. Make small balls, about an inch or less and roll in sugar. Place 1-2 inches apart on baking sheet but do not flatten.
Bake 10-12 minutes. Let cool.
For filling: Mix first three ingredients together in blender until smooth. Stir in pecans.
Sandwich two cookies together with filling. Garnish with green apple licorice laces for “stems” if desired. |
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Personal
Notes: |
Personal
Notes: My sons were traditional history buffs even in elementary school. If they read that the pilgrims ate pumpkin pie for Thanksgiving, that meant they had to have it instead of the sweet potato pie that I usually served.
The first time they tried pumpkin pie for Thanksgiving, they acted as if they had been poisoned—they hated it. We went back to traditional sweet potato pies for the holidays.. When they then asked for sugarplums for Christmas, I didn’t have the heart to tell them that sugarplums were a concoction of dried fruit nuts and berries and hailed from the Middle Ages when anything sweet was a treasure. I didn’t want a repeat of the pumpkin pie fiasco. So, I concocted these cookies based on a traditional southern tea cake, and they never knew the difference! This is a tradition that has carried through for years—a marriage of a traditional cookie with a family twist.
While I used food coloring then, today I use ube extract to jazz up the color and flavor but they are just as good when they are not colored..
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