Italian Prune Picnic Cookies

Instructions

To make the filling: In a food processor, blend the prune bits, walnuts, pecans, brown sugar, lemon juice and zest, nutmeg, cinnamon, and cloves until the ingredients come together in a ball.

To make the dough: in a large bowl, whisk together the flour and baking soda. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until slightly fluffy, about 1 minute. Add the egg and vanilla, mixing well between each addition. Reduce the mixer speed to low and mix in the milk. Gradually add the flour, stopping the mixer occasionally to scrape down the sides of the bowl.

Preheat the oven to 400F [200C]. Line a couple of baking sheets with parchment paper.

Turn the dough onto a floured work surface and knead briefly until it comes together into a smooth ball.  Cut in half; refrigerate 1 piece while working on the other. Roll the dough into a rectangle 30.5 cm [12 in] long. Cut the rectangle crosswise into 5 cm [2 in] strips to make 6 strips.

With oiled hands, pinch off a piece of filling and roll it into a rope about 30.5 cm [12 in] long and no more than 12 mm [1/2 in] thick. Repeat until you have enough ropes for each strip of dough. Place the ropes in the center of the dough. Roll the dough around the filling so the filling is completely encased. Seal the edges and roll the dough firmly a few times. Cut the ropes into 5 cm [2 in] pieces and place on the prepared sheets. Repeat with the remaining dough and filling.

Brush the tops of the cookies with egg wash. Bake until evenly brown on top, about 12 minutes. Transfer to wire racks and cool completely.