• Preheat the oven to 350℉. Line two baking sheets with parchment paper or silpat mats.

MAKE THE DOUGH:

• In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, use an electric mixer to combine the butter, cream cheese and sugar until light and creamy. Beat in the egg and vanilla. Add the dry ingredients, one cup at a time, mixing at low speed until all of the flour is incorporated. Wrap the bowl with plastic wrap and refrigerate for about an hour.

MAKE THE FILLING:

• Add the prunes to a food processor and process. Add the nuts, sugar, and orange zest and pulse to combine.

ASSEMBLE THE COOKIES:

• On a floured surface, roll out the dough to ¼-inch thickness. With a  3-inch round cookie cutter or the rim of a glass, cut out circles and arrange 2 ½-inches apart on the prepared baking sheets. Place a heaping teaspoon of filling in the center of each circle. With a pastry brush or your fingers, brush the egg mixture around the edge of each circle. Gently fold three sides of each dough circle over the filling to form a triangle and pinch the corners together, leaving the center of the triangle open to show the filling.
• Bake one sheet at a time for 13 to 16 minutes, or until the cookies are slightly browned around the edges. Let cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.