In small saucepan, mix prunes, water and brown sugar. Cook, stirring occasionally, until prunes are soft and mixture has thickened (about 10 minutes). Let cool, stir in ˝ teaspoon of the vanilla; reserve. In mixing bowl, ream together butter, sugar and milk; beat in egg and remaining vanilla. Mix dry ingredients; gradually stir into creamed mixture. (Dough will be soft.) Form dough into 4 balls; press to flatten each ball. Refrigerate at least 1 hour, up to 24 hours. Heat oven to 350°F. Roll each ball into a square (about 7”x7”). Trim to make straight edges. Spread one-third of the prune filling over each of two squares of dough. Carefully top with each of the remaining squares of dough. Gather dough trimmings and roll out a third set of squares. Fill and top as directed above. Cut each “sandwich” into 16 cookies; place on baking sheets. Bake 12 to 15 minutes or until lightly golden. Let cool 5 minutes before removing from pan. Makes 48 cookies.

Cookie Cutter Cookies: Roll out dough; cut into shapes with cookie cutters. Spread half of the cut-outs with prune filling. Top each with a matching cut-out. Bake as directed.

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