A fresh take on the classic fruit cookie, these Prune Newtons feature a buttery dough and a naturally sweet California Prune filling. Soft, flavorful, and perfect with a cup of tea.
In a large bowl, combine the sugar, vanilla extract, softened butter, egg yolk, and Greek yogurt. Mix on low speed for about 2 minutes until smooth.
Add the flour and continue mixing on low speed for another 2–3 minutes until fully combined.
Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
Make the filling:
While the dough chills, blend the prunes and water in a blender or food processor until smooth.
Assemble the cookies:
Preheat oven to 355°F (180°C). On a lightly floured surface, roll each chilled dough disk into a rectangle approximately 14 x 6 inches.
Pipe or spoon half of the prune filling down the center of each rectangle. Fold the dough over the filling lengthwise, pinch the seam to seal, and place seam-side down on a parchment-lined baking sheet.
Bake:
Bake for 25 minutes or until the dough is lightly golden.
Let cool, then slice into 1½-inch squares with a sharp knife.
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Notes
Storage Tip:Keep cookies in an airtight container at room temperature for up to one week. The flavor deepens over time!💡 Serving Suggestion:Pair with a cup of herbal tea or coffee for an afternoon pick-me-up. Bonus: sneak one into a lunchbox for a naturally sweet treat with real benefits.