Instructions: To make the Simmered Plum Filling: Place plum halves, orange rind and juice, cinnamon, and sugar in a saucepan broad and shallow enough so plums are in a single layer. Bring to a boil, and reduce heat to a simmer. Cook until plums are fork tender and the liquid has reduced and thickened, about 45 minutes.

Add the cognac, if using, and cook 5 more minutes, watching carefully, as the liquid will thicken rapidly and begin to caramelize. Remove from heat; discard cinnamon stick. Transfer plums to bowl of a food processor fitted with a steel blade. Add the honey. Pulse until smooth, about 40 seconds. Place filling in a small pastry bag fitted with a 1/2-inch coupler. (

Makes about 3/4 cup)

Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Reduce speed to medium; add eggs, one at a time, mixing well after each addition. Mix in vanilla. Add flour, baking powder, and salt. Beat to combine. Turn out dough; divide into fourths. Flatten into disks, and wrap in plastic. Chill until firm, about 1 hour.

Unwrap one disk of dough, and place on a Silpat. Lay a sheet of plastic the same size as the Silpat over the dough. Roll out dough into an 8- by 12-inch rectangle, about 1/8 inch thick. Transfer the Silpat, dough, and plastic to a baking sheet; repeat with remaining dough, stacking the layers. Chill until firm, about 10 minutes.

Remove the plastic from top piece of dough; transfer Silpat and dough to another baking sheet. Position baking sheet so one long side is toward you. Beginning at the top left corner, pipe 1 teaspoon filling in the shape of a circle 2 inches in from both edges. Working left to right, pipe a total of 5 circles of filling, spaced 2 inches apart. Make a second row of circles, spaced 2 inches below the first row; repeat, making a third row for a total of 15 circles. Repeat with one other piece of dough.

Remove plastic wrap from third piece of dough. Invert over one piece of dough topped with plum circles; remove Silpat carefully. Let the dough soften, and lightly press around the edges of each mound of filling with your fingertips to seal. If the dough cracks, let it soften longer. Repeat with fourth piece of dough.

Using a fluted pastry wheel, trim 1 inch from the outside edges of each rectangle. Cut dough into 2-inch squares without moving squares. Freeze until extremely firm, about 15 minutes. Repeat with remaining dough.

Heat oven to 350 degrees. Using an offset spatula, separate the ravioli carefully. Sprinkle 1 tablespoon sugar over each baking sheet. Bake until golden brown, 25 to 30 minutes. Transfer to a wire rack, and cool completely.

To make the Mascarpone Dipping Sauce: In a small bowl, combine mascarpone cheese, zest, juice, honey, and cinnamon. Stir until combined. Store covered in the refrigerator for up to 1 week. (

Makes about 1 cup)

Serve cookies with mascarpone dipping sauce. Store in an airtight container up to 2 days.

This recipe yields about 2 1/2 dozen cookies.

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