Cut in butter, using pastry
blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
peel, vanilla extract and eggs. Stir into flour mixture until dough forms a ball.
(Use hands to mix all ingredients if necessary; add up to 1/4 cup additional flour
if dough is too sticky to handle.)
Cover and refrigerate about 2 hours or until
Prepare desired filling.
Heat oven to 350 degrees F.
Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered
surface. Cut into 3-inch rounds.
Spoon 1 level teaspoon filling onto each round.
Bring up 3 sides, using metal spatula to lift, to form triangle around filling.
Pinch edges together firmly.
Place about 2 inches apart on ungreased cookie sheet.
Bake for 12 to 15 minutes or until light brown.
Immediately remove from cookie sheet
to wire rack.
Prune Filling: Heat prunes and enough water to cover to boiling in 2-quart saucepan;
reduce heat. Cover and simmer 10 minutes; drain well.
Stir in remaining
Apricot or Plum Filling: Mix jam, almonds, lemon peel and lemon juice. Stir in
just enough bread crumbs until thickened.
Poppy Seed Filling: Place all ingredients in blender or food processor. Cover
and blend until smooth.
Yield: 48 cookies (1 per serving)
To speed up the making of these cookies, use canned apricot or poppy seed