175 g / 1 1/4 cups all-purpose flour
2 g / 1/2 teaspoon salt
2 g / 1/2 teaspoon baking powder
2 g / 1/2 teaspoon baking soda
1 g / 1/2 teaspoon ground cinnamon
113 g / 1/2 cup unsalted butter at room temperature
190 g / 1 cup brown sugar
55 g / 1 large egg
5 ml / 1 teaspoon vanilla extract
2 g / 1 teaspoon orange zest
150 g / 1 cup Prune Bits
Preheat the oven to 350°F [180°C]. Line two sheet pans with parchment paper.
In a bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until aerated and pale in color, 2-4 minutes.
On medium speed, add the egg, vanilla, and orange. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Stir in the dry ingredients gradually, then stir in the prune bits.
Portion the dough into mounds approximately 20 g [3/4 oz] each. Evenly space the mounds on the prepared pans. Bake each pan for 8 minutes. Rotate the pan and bake until the edges begin to caramelize and the tops set, 4 to 6 more minutes. Let the cookies cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.