Ingredients
Spiced Plum Jam
- 2 cups plums (pitted and cut into cubes)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon juice
- 2 inch piece cinnamon stick
- 3 cardamom pods
Cookie Dough
- 1 cup granulated sugar
- ¼ teaspoon sea salt
- 2 large eggs (room temperature)
- ½ cup extra virgin olive oil (or neutral oil)
- 3 tablespoons milk (whole milk or your preferred milk)
- 1 tablespoon pure vanilla extract
- 3 cups all purpose flour (360g)
- 2 teaspoons baking powder
Syrup and Decoration
- 1 cup granulated sugar
- 2 cups water
- 1 teaspoon pure vanilla extract
- 2 inch rosemary sprig
- Blue food coloring (as needed)
- Purple food coloring (as needed)
- ½ cup granulated sugar (for coating)
- Sugared rosemary sprigs (for decorating)
Instructions
- Make the spiced plum jam: Combine all plum jam ingredients in a medium saucepan over medium-low heat. Stir frequently until simmering, then cook until thickened. Remove from heat, discard the spices, and transfer jam to a heat-safe container to cool. Refrigerate if making ahead.
- Prepare the cookie dough: In a large bowl or stand mixer, beat sugar, salt, and eggs until thick, creamy, and lightened in color, about 5 minutes. Add oil, milk, and vanilla extract and mix to combine.
- Add dry ingredients: Sift flour and baking powder into the bowl. Fold gently with a spatula until a soft dough forms. Cover and refrigerate for 1-2 hours to hydrate the flour.
- Preheat oven and portion dough: Preheat oven to 355°F (180°C). Line a cookie sheet with parchment paper. Using a 1 to 1½ tablespoon scoop, portion the dough and roll into smooth, slightly elongated plum-shaped balls with wet hands to prevent sticking. Place 2 inches apart on prepared sheets.
- Bake the cookies: Bake for 11-12 minutes until the bottoms are golden brown. Avoid underbaking to prevent disintegration during assembly.
- Hollow and fill: Once cooled enough to handle, cut out centers from the bottom using a small sharp knife. Fill each hollow with a teaspoon of spiced plum jam, then match halves to form a whole plum shape.
- Prepare the syrup: In a medium saucepan, combine sugar, water, vanilla extract, and rosemary sprig. Heat until sugar dissolves. Remove from heat and cool to handle.
- Color the syrup: Divide syrup into two bowls. Tint one with purple food coloring, the other with blue food coloring, using generous amounts for vibrant color. Test a cookie piece to check color absorption.
- Dip and decorate cookies: Wearing gloves, quickly dip half of each filled cookie into purple syrup, then the other half into blue syrup. Roll the dipped cookies in granulated sugar and set aside.
- Add finishing touches: Decorate each cookie with sugared rosemary sprigs to resemble leaves and stems, completing the plum look.
Notes
- You can make the spiced plum jam several days in advance and refrigerate.
- Use gloves to prevent food coloring from staining your fingers when dipping cookies.
- Wet your hands when shaping dough to prevent sticking and for smooth plum shapes.
- Ensure cookies are fully cooled before hollowing and filling to avoid breakage.
- Adjust food coloring quantity generously for vivid blue and purple syrup colors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American