PURPOSE: A method of manufacturing plum cookie is provided to make plum cookies having excellent plum flavor without affecting the quality of cookie. CONSTITUTION: Plum residue powder with the average particle size of 50-200micrometers is obtained by drying and pulverizing plum residues. Plum concentrate with 30-60 brix of 50-100 parts by weight is mixed and stirred with the plum residue powder 100 parts by weight to form plum granules with the average particle size of 0.5-2 mm. Wheat flour 40-55 parts by weight, sugar 15-25 parts by weight, vegetable oil 15-25 parts by weight, egg 5-8 parts by weight and plum granules 3-7 parts by weight are mixed with a kneading composition 100 parts by weight. The mixed material is put into a kneader with water and kneaded for 10-30 minutes. The kneaded dough is put into a molder to manufacture molded products with a predetermined size and shape. The molded products are preliminarily dried at 60-80deg.C for 1-3 hours. Plum concentrate with 30-60 brix of 50-100 parts by weight is mixed with plum residue powder 100 parts by weight at 5-10deg.C for 6-18 hours to obtain plum paste. The preliminarily dried molded products are dipped into the plum paste for 5-30 minutes. The dipped molded products are dried 0-80deg.C for 4-6 hours. The dried molded products are baked at 200-250deg.C for 10-30 minutes. The baked molded products are cooled. The plum granules are coated with polysaccharides. The moisture content of the preliminarily dried molded product is 15-20wt%.본 발명은 순창청정매실명품화사업단의 순창 매실을 이용한 연구개발과제의 결과물로서, 매실박을 건조한 후 분쇄하여 평균입자크기 50 ~ 200 ㎛의 매실박 분말을 얻고, 상기 매실박 분말 100 중량부에 30 ~ 60 브릭스의 매실농축액 50 ~ 100 중량부를 혼합 교반하면서 평균입자크기 0.5 ~ 2 mm인 매실과립을 형성하는 단계； 반죽조성물 100 중량부에 대하여 밀가루 40 ~ 55 중량부, 설탕 15 ~ 25 중량부, 식물성유지 15 ~ 25, 계란 5 ~ 8 중량부 및 매실과립 3 ~ 7 중량부를 배합하고, 상기 배합된 원료를 물과 함께 반죽기에 넣어 10 ~ 30 분 동안 반죽하는 단계； 상기 반죽을 성형기에 투입하여 일정한 크기와 형상의 성형물을 제조하고, 60 ~ 80 ℃에서 4 ~ 6 시간 동안 건조하는 단계； 상기 건조된 성형물을 200 ~ 250 ℃에서 10 ~ 30 분 동안 굽는 단계； 및 상기 구워진 성형물을 냉각하는 단계；를
