5 from 4 votes
Plum Butter Cookie - Shortbread Cookie with Plum Butter and Buttercream filling is a classic Ukrainian pastry recipe that is very popular among the slavic comunity (Pesochnoe Pirozhenoe) | Let the Baking Begin!
Plum Butter Cookies {Pesochnoe Pirozhnoe}
Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins

Shortbread cookies made with a simple buttercream and plum butter filling. A delicious pastry cookie recipe that is great for holidays and parties.

Course: Dessert
Cuisine: Ukrainian
Keyword: plum butter cookies
Servings: 50 cookies
Calories: 216 kcal
Author: Marina | Let the Baking Begin!
Shortbread Cookie Ingredients
  • 2 egg yolks
  • 1 egg
  • 1 cup 225 gr sugar
  • 1/2 cup sour cream
  • 1 tsp baking soda + 1 tbsp vinegar
  • 1/2 cup butter 113 grams, room temperature
  • 1 cup of Crisco Shortening – Butter Flavor 6.3 oz or two sticks butter (230 grams), room temperature (find it in the baking section of your store)
  • 3 1/2 - 4 cups all purpose flour
Cream Cheese Buttercream Ingredients
  • 2 sticks butter unsalted, room temperature
  • 1 cups cream cheese room temperature
  • 1/2 cup heavy cream at least 33% fat content
  • 1 Tbsp vanilla extract
Sugar Glaze
  • 2 cups Plum Butter
How to make the Plum Butter Cookies -
  1. Preheat oven to 350°F with the rack in the middle.

  2. Combine 1 tsp baking soda with 1 tbsp vinegar in a cup and stir until the foam subsides.

  3. Cream together 1/2 cup butter with 1 cup Crisco shortening and 1 cup sugar for about 1 minute with a mixer. Add 1/2 cup of sour cream, 2 egg yolks, 1 egg and the baking soda+vinegar mixture and mix until combined. Now add 3 cups sifted flour and mix until it comes together. Once the flour is mixed in, add one more cup and mix it in by hand. Split the dough into 4 equal pieces and refrigerate for at least 30 minutes before rolling.

Shape and Bake the cookies
  1. The dough comes out pretty crumbly, so we will need to use special techniques to keep the cookies from sticking to the rolling pin, or falling apart, or losing shape as you transfer them from the rolling surface to the baking sheet.
  2. To do this, you will need two large pieces of parchment paper. Now put them inside your jelly roll baking sheet and bend the sides. This will mark how far you need to roll out the dough.
  3. Now remove the sheets and place the dough in the middle of the first sheet. Flatten it into a disk. Top it with one more piece of parchment paper and roll the dough thinly making it the shape of the inside of the baking sheet, trying to stay within the marked lines. The parchment paper keeps the rolling pin from sticking to the dough.
  4. Use a cookie cutter to cut out round cookie shapes leaving only about 1/8 of an inch between each cookie. The cookies don't expand much, so they will be ok. Now carefully remove the dough excess around the cutouts. Transfer the parchment with the cutouts to the baking sheet.
  5. If you would like to have holes in the top cookies, use a smaller round object to cutout the hole in the middle of each cookie. As you bake, make sure you get equal quantities of both the bases and the tops with the holes in the middle.
  6. Bake in the middle rack for about 7 minutes, or until golden in color, watch them closely as they burn very quickly. Remove from the oven, peel cookies off the parchment paper and allow to cool. Use the parchment paper again to roll out the remaining dough and bake the rest of the cookies.
Make the Cream cheese Buttercream
  1. Whip 2 sticks butter and 1 tablespoon of vanilla extract for about 5 minutes or until very white/pale in color and increased in volume.

  2. Now cut 1 cup cream cheese into smaller pieces and add them into the whipped butter a couple of cubes at a time, minimally whipping after each addition.

  3. Separately whip 1/2 cup heavy cream, then carefully fold it into whipped butter and cream cheese mixture. Do not overfold, as the mixture separates easily. If the mixture does start to separate, take a couple of spoons of buttercream and microwave it in 5 seconds increments, about 2 or 3 times, then fold it back into the rest of the buttercream. Do so, until the cream comes together. With heating the buttercream, you're just trying to bring it to room temperature, and not make it melt.

  4. Now fill two pastry bags with a 1/4 inch round tip each. Fill one bag with cream cheese buttercream and the other one with plum butter. Plum butter is easier to push through the pastry bag if it is first warmed up.
  5. You can also use just a plain butter knife and a spoon to spread cream cheese buttercream and plum butter on each half of the cookie, but it does take longer than using a pastry bag. Now push two halves with two different fillings together.
Make the glaze and apply to cookies:
  1. Now stir 2-3 tbsp lemon juice and 1 cup powdered sugar together until smooth. Take away couple tablespoons of the glaze and add 2 teaspoons of cocoa powder to it, then stir again until smooth; cover with plastic wrap.

  2. Either use a teaspoon to spread a little bit of glaze on top of the cookie, or dip the top slightly into the glaze then scrape excess against the edge of the bowl.
  3. Now fill a ziplock bag with the cocoa glaze and put a couple lines across lined up cookies in one direction, and then a couple lines in the opposite direction.
  4. Allow the tops to harden.
  5. Then, transfer cookies to an airtight container and refrigerate for at least 24 hours before consuming.
Recipe Notes

Cookies can be frozen in an airtight container for up to 2 months. To thaw, transfer to fridge and leave there until no longer frozen.

Nutrition Facts
Plum Butter Cookies {Pesochnoe Pirozhnoe}
Amount Per Serving (50 g)
Calories 216 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 25mg8%
Sodium 66mg3%
Potassium 44mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 182IU4%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.