Recipe by Lindsay Berhane (@sugarloafcake) in partnership with Flavor Tree Fruit Company, growers of the Verry Cherry Plum- www.verrycherryplum.com
1 ½ cup all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. nutmeg
5 oz (10 Tbsp.) unsalted butter, softened
1 cup granulated sugar
1 tsp. vanilla extract
In medium bowl, whisk together flour, salt, baking powder, and nutmeg. In separate medium bowl (or bowl of stand mixer, fitted with a paddle), cream together sugar and butter for a few minutes until light in color. Add in egg and vanilla, and mix just to combine. Add dry ingredients and mix until combines and forms a dough. Form dough into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
2# Verry Cherry Plums, pitted and sliced
½ cup sugar
Juice of 1/2 of a lemon
2 Tbsp. corn starch
Combine fruit, sugar, lemon juice, and corn starch in a small pot. Bring to a boil over medium heat and cook for about 8-10 minutes, until juice thickens and has jam-like consistency. Let cool slightly.
1/3 cup all-purpose flour
1/3 cup almond flour
1/3 cup light brown sugar
¼ cup granulated sugar
¾ cup rolled oats
1 ½ tsp. cinnamon
1 tsp kosher salt
4 oz. unsalted butter, cold and cut into small cubes
In medium bowl, whisk together flours, sugars, oats, cinnamon, and salt. Add in butter and mix with hands, breaking up butter until it is in small pea-sized pieces, and mixture is crumbly. Set aside.
Grease a 12-cup muffin tin with cooking spray. Pinch off 1 Tb of cookie dough and press into the bottom of each muffin cup. Drop a heaping teaspoon of jam in the center of each cookie, and sprinkle with a layer of streusel to cover.
Bake at 350 degrees for 20 minutes, until tops are golden brown. Allow cookies to cool, then pop them out of the muffin tin using a butter knife or small spatula. Repeat with remaining ingredients (or you can make more at once if you have more than one muffin tin). Store in air-tight container at room temperature.