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Dorie Greenspan’s Gâteau Basque turned into Plum Cookies

The Garum Factory

Plum Cookies-9583-2

When September rolls around in New England home cooks can look a little grim at the prospect of dealing with too much.  Too much zucchini, too many tomatoes, too much corn.  Your CSA, your friends, or your own garden runs amok, filling your fridge and kitchen counter with ever more too much of a good thing.  This year a new offender for us, prune plums.  And a time crunch.  Too little time + too much fruit = Plum Cookies.  In more relaxed times we’ve made jam, or a plum cake.  We might finally get to Sophie James’s Sautéed Plums with Dark Chocolate Pudding and Crushed Amaretti Cookies, but not today.  Nope.  Just these buttery little flying saucers hoving into view with sugary purple pilots.

Prune plums are the outliers of the plum world.  Used to make prunes or, as we’re wont to sniff in the US these days, “dried plums,” they’re smaller than their…

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