Instructions: In container of electric blender puree prunes with orange juice until smooth scraping sides as needed; set aside.

In large bowl cream butter and sugar until fluffy.

Add eggs, one at a time, beating well after each addition.

Combine dry ingredients.

Blend into creamed mixture.

Divide dough into halves. Chill 1 hour.

Roll out each portion on lightly floured board to a 10x15 inch rectangle.

Spread each rectangle almost to edges with prune mixture, equally divided.

Roll up tightly as for jelly rolls, starting from long sides.

Wrap in aluminum foil; freeze up to one month.

When ready to bake, remove from freezer and cut into 1/3" slices.

Place on greased baking sheets about 1" apart.

Bake in 350 degree oven 15 to 20 minutes, until edges are lightly browned.

Transfer to wire racks to cool.

Makes 7 to 8 dozen cookies.

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