I know what you are probably thinking . . . Prunes??? In cookies? Stay with me here. I adore prunes, and often eat a couple of them out of hand each day. They are excellent in baked goods. Think Prune Cake for instance. They are filled with fibre and very good for you! And they are EXCELLENT in these good old fashioned drop cookies!
These are great cookies, very like the type of cookie that your Nan or Great Aunt might have baked eons ago. My Nan made lovely cookies. Big soft puffy Molasses Cookies were a real favourite, so were cousin Lydia's Junior Cookies which were very similar to these, with plenty of walnuts and sticky raisins and a bit of mixed spice.
The simple batter for these is composed of a mix of butter and cream cheese beaten together with soft light brown sugar. Nice and creamy. A large egg is beaten into that mix . . .
And then a mixture of self raising flour, salt and wheat germ . . . for a bit of goodness . . . and plenty of cinnamon. Two whole teaspoons! Yum!
After that you simply stir in some chopped pitted soft prunes and lovely toasted walnut pieces. I always toast my nuts before using. It makes them taste . . . nuttier . . .
There is no rolling, no fiddling about . . . just drop the batter in soft craggy dollops, spaced on couple of paper lined baking sheets and bake, until they are nicely puffed and golden brown.
I wish I could describe how very wonderful these smell when they are baking! Like your grandmother's lap and home sweet home . . . . your family will come running because there will be no doubt in their mind that something mighty tasty is afoot!!
They'll have to wait just a bit however . . . because there is still that cinnamon drizzle glaze to flick over the top of them, and you really want them to be cooled off somewhat when you do that. Oh boy, oh boy . . . these are the best cookies ever. I guarantee!
*Cinnamon, Prune & Toasted Walnut Cookies*
Makes about 202 TBS cream cheese
1 large free range, lightly beaten
Preheat the oven to 200*C/400*F/ gas mark 6. Line two baking sheets with baking parchment. Set aside. (alternately butter two baking sheets)
Cream together the butter, sugar and cream cheese until light and fluffy. Beat in the egg. Stir in the flour, wheat bran, cinnamon and salt. You will have a soft sticky droppable dough. Stir in the prunes and walnuts.
Drop onto the prepared baking sheets, using a heaped dessertspoon, leaving several inches between the craggy heaps. Bake for 10 to 12 minutes or until golden brown and set. Let cool on the baking sheets for several minutes before scooping off onto wire trays to cool.
Whisk together the icing sugar, cinnamon and enough water to give you a thin drizzle consistency icing. Flick it over top of each cookie and leave to set before storing in an airtight container.
If you only bake one thing this weekend, let it be these delicious cookies! You can thank me later. 😙 They truly are all that and more!! Trust me on this. Bon Appetit!
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