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Prune Filling

Apricot or Plum Filling

Poppy Seed Filling


  1. Mix flour, sugar and baking powder in large bowl.
  2. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
  3. Mix lemon 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.)
  4. Cover and refrigerate about 2 hours or until firm.
  5. Prepare desired filling.
  6. Heat oven to 350 degrees F.
  7. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds.
  8. 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.
  9. Place about 2 inches apart on ungreased cookie sheet.
  10. Bake for 12 to 15 minutes or until light brown.
  11. Immediately remove from cookie sheet to wire rack.
  12. Prune Filling: Heat prunes and enough water to cover to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 minutes; drain well.
  13. Mash prunes.
  14. Stir in remaining ingredients.
  15. Apricot or Plum Filling: Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.
  16. 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 filling.

Per Serving: 96 Calories; 5g Fat (41.8% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 46mg Sodium

Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates


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