Makes 3 to 4 dozen cookies.

Note: From Michelle Clark and Seamus Kirwin of Minneapolis.

For plum filling:

• 1 c. plum jam

• 1/8 tsp. ground nutmeg

• 1/8 tsp. ground cloves

• 1/8 tsp. ground ginger

• 1/2 tsp. ground cinnamon

For dough:

• 1 tsp. baking soda

• 1 tsp. cream of tartar

• 1/2 tsp. kosher salt

• 1 tsp. ground cinnamon

• 2 3/4 c. flour

• 1 c. (2 sticks) unsalted butter, at room temperature

• 3/4 c. granulated sugar

• 1/2 c. light brown sugar

• 1 egg

• 1 egg yolk

• 1 tbsp. vanilla extract

• Decorative sugar

For cinnamon-sugar mixture:

• 1/4 c. granulated sugar

• 1 tbsp. ground cinnamon


To prepare plum filling: In a small saucepan over low heat, combine plum jam, nutmeg, cloves, ginger and cinnamon, and cook until liquid (alternatively, combine in a microwave-safe bowl and cook in a microwave oven in a few 15-second bursts). Remove from heat, and reserve.

To prepare cinnamon-sugar mixture: In a wide, shallow bowl, combine cinnamon and sugar, and reserve.

To prepare dough: Preheat oven to 325 degrees and line baking sheets with parchment paper.

In a medium bowl, whisk together baking soda, cream of tartar, salt, cinnamon and flour, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add egg, egg yolk and vanilla extract and beat for 1 minute. Reduce speed to low, add flour mixture and mix until just combined.

Shape dough into 1-inch balls, roll in cinnamon-sugar mixture until coated and place 2 inches apart on prepared baking sheets.

Bake for 8 minutes. Remove from oven. Using the back of a rounded spoon, make an indent in the center of each cookie. Fill indent with 1 teaspoon plum filling and sprinkle with decorative sugar. Return baking sheet to oven (making sure you have rotated the sheet) and bake until cookies are lightly brown, about an additional 3 to 4 minutes. Remove cookies from oven and cool for 5 minutes before transferring to a wire rack to cool completely.