'1 1/2 cups of finely chopped black plums'
'1/2 cup of chopped walnuts or hazelnuts, or cashews'
'1 3/4 cups of sugar'
'1/2 cup of water'
'1 tablespoon of Karo syrup'
'1 tablespoon of vinegar'
'1 cup of butter or margarine, softened'
'2 eggs'
'3 tablespoons of heavy cream or sour cream'
'1 teaspoon of vanilla extract'
'1/2 teaspoon of lemon extract'
'3 cups of all-purpose flour, sifted'
'1/2 teaspoon of baking soda'
'confectioner's sugar'
'1 1/2 cups of finely chopped black plums'
'1/2 cup of chopped walnuts or hazelnuts, or cashews'
'1 3/4 cups of sugar'
'1/2 cup of water'
'1 tablespoon of Karo syrup'
'1 tablespoon of vinegar'
'1 cup of butter or margarine, softened'
'2 eggs'
'3 tablespoons of heavy cream or sour cream'
'1 teaspoon of vanilla extract'
'1/2 teaspoon of lemon extract'
'3 cups of all-purpose flour, sifted'
'1/2 teaspoon of baking soda'
'confectioner's sugar'
'Mix the black plums, chopped nuts, 1/4 cup of sugar, water, Karo syrup, and vinegar in a fine-mesh sieve.'
'Cook for 2 or 3 minutes, stirring constantly.'
'Remove from heat and let cool.'
'Beat the butter in a bowl until creamy
Add the remaining sugar, beating until smooth.'
'Add the eggs one at a time, beating well after each addition.'
'Add the heavy cream, vanilla extract, and lemon extract
Beat until well combined.'
'Sift the flour with baking soda
Add to the mixture and mix well.'
'Chill in refrigerator until firm.'
'Roll out the dough on a floured surface to a thickness of about 1/8 inch.'
'Cut into rounds or shapes, about 6 cm in diameter.'
'Spread the plum filling over each round, then decorate with thin strips of dough, crossing them.'
'Place the biscuits in an ungreased baking dish at moderate temperature (170°C) for 10 to 12 minutes, or until golden brown.'
