Sugar Plums by Seduction in The Kitchen

That line, “With sugar plums dancing through their heads…” was on my mind for some reason. Then, suddenly I had an idea, why not change up the Pesche recipe, instead of peaches, lets make plums out of them. I mean You do use a sugar coating to help form the peach, this would make for a great version of  sugar plums. Ok, I also admit I had just bought a jar of Super fruit jam at Trader Joe’s and the taste of it reminded me of plum. I also thought that by using that jam instead of peach preserves in these cookies would really be good.

Ingredients:
1 cup sugar
4 large eggs
1 cup vegetable oil
4 cups flour
1 tablespoon baking powder
plum preserves
plum wine
purple food coloring
granulated sugar

Directions:

Combine the eggs, sugar, and vegetable oil in a bowl. Mix them together until it is a nice pale yellow.

Next, add the baking powder and flour. Mix everything until it forms the dough.

Form about 1 inch balls, but flatten them on one side on the cookie sheet. This will help you later when we are “creating” the sugar plums. In a pre heated oven at 350F, bake the cookies For 10-12 minutes, just until they are a light golden brown.

Take the balls out the oven, and and just let cool or 2 minutes. While they are still warm, you want take a knife and carve a little pocket into the lat side the balls. Do not carve real deep.

Fill the pockets with plum jam. I used Super Fruit from Trader Joe’s, so i you can not ind plum jam use something that is close.

Using plum wine, you could use a plum brandy  you can not ind plum wine. Plum wine is usually a Japanese wine, I found it at World Market, what is nice I bought the trial size, which was perfect size or this cookie. Tint the wine with some purple food coloring.

Place the 2 flat ends together, then “blush” the cookie with the wine. Blush it means using a brush, paint on the wine, you are just tinting the cookies, so it just a “blush” of color.

Roll the plums in some sugar while the wine is still wet on the cookie. Cover the cookie completely with sugar. As the wine dries, it makes the sugar become the “glue” and keep the cookies together.

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