👩🍳 Instructions
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1
Cream together 1 cup softened butter, ¾ cup granulated sugar, and ½ cup light brown sugar in a large bowl until light and fluffy (2-3 minutes).
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2
Beat in the egg, 1 tsp vanilla extract, and orange zest until just combined.
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3
In a separate bowl, whisk together flour, baking powder, ½ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg. Gradually add dry ingredients to wet, mixing on low until a soft dough forms. Do not overmix.
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4
Divide dough in half, flatten into discs, wrap, and refrigerate for at least 30 minutes.
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5
For jam: Combine chopped plums, 2 tbsp sugar, lemon juice, star anise, ⅛ tsp cinnamon, and a pinch of salt in a small saucepan. Simmer 10-15 minutes until thickened. Cool completely. (Skip if using preserves).
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6
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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7
On a floured surface, roll out one dough disc to ¼-inch thickness. Cut out 2-inch rounds. Cut a ¾-inch hole in the center of half the rounds.
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8
Place solid cookie bottoms on baking sheets. Spoon ½ tsp cooled jam onto each center.
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9
Place cut-out cookies on top, gently pressing edges to seal. Roll cookie edges in pink sparkling sugar.
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10
Bake 8-10 minutes until edges are lightly golden. Cool on sheet 5 mins, then transfer to rack to cool completely.
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11
For frosting: Beat ½ cup softened butter until creamy. Gradually add sifted powdered sugar. Beat in plum puree, ¼ tsp vanilla extract, and a pinch of salt. Add milk/cream as needed for desired consistency. Add food coloring if desired.
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12
Once cookies are cool, pipe or spread buttercream onto each cookie.
💡 Notes
Ensure dough is well-chilled to prevent spreading. Jam must be completely cool before assembly. Store cookies in an airtight container at room temperature for up to 4 days. Unbaked dough can be frozen for up to 3 months.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
3g
Total Fat
15g
Saturated Fat
9g
Carbs
35g
Fiber
1g
Sugar
22g
Sodium
120mg
Cholesterol
40mg
