1/4 pound pitted dried plums (prunes), chopped
1/4 pound pitted dates, chopped
1/2 cup boiling water
1 tablespoon sugar
1-1/2 teaspoons butter
PASTRY:
3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter
1 large egg, room temperature, beaten
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Confectioners' sugar
In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool. Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls. Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.