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Prune Filling

Recipe information

  • Yield

    makes 1 1/3 cups

Ingredients

1 cup prunes
1/2 cup brandy
1/2 cup fresh bread crumbs from soft white bread
1/2 cup sugar

Preparation

  1. Soak prunes and brandy in a small airtight container at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in bread crumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.

Martha Stewart's Cookies
TagsCondimentBrandyAlcoholBeveragesPruneDried FruitFruitDairy FreeNut FreeVeganVegetarianFood ProcessorCookbooks
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