Stone Fruit Shortbread

This recipe is a shortbread cookie style of “Zwetschkenkuichen,” a German plum cake. It is a great recipe to serve for summer picnics when plums, peaches, or apricots are fresh and plentiful.

Number Served: Many
Prep Time: 25 mins
Cooking Time: 30 minutes

Ingredients

1 cup margarine or butter, salted
1 1/2 cup sugar
3 The Farmer’s Cow Eggs
3 cups flour
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. baking powder
3 pounds Italian prune plums, peaches, or apricots, pits removed and cut into quarters or slices

Directions

Preheat the to 350 degrees.
Mix margarine/butter with sugar and eggs, stir in all other ingredients and spread the mixture on 2 greased cookie sheets.
Arrange fruit close together in rows over the whole length of the dough on the sheet pan mixture.
Sprinkle with sugar and cinnamon.
Bake for 30 minutes.
Let sit for at least 10 minutes before slicing into squares for serving.

Date Posted: October 20, 2013