2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 eggs
Filling (Choice of Prune, Apricot, Plum or Poppy Seed, recipes below)

Prune Filling Ingredients:

1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice

Apricot or Plum Filling Ingredients:

1 1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (approx.)

Poppy Seed Filling Ingredients:

1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white

Mix flour, sugar and baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Mix lemon peel, vanilla and eggs. Stir into flour mixture until dough forms a ball. Cover and refrigerate about 2 hours or until firm. Prepare desired filling. Heat oven to 350º. Roll half of dough at a time 1/8″ thick on lightly floured cloth-covered surface. Cut into 3″ 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″ apart on ungreased cookie sheet. Bake 12-15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

Prune Filling Directions:

Heat prunes and enough water to cover to boiling in 2 quart saucepan; reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes. Stir in remaining ingredients.

Apricot or Plum Filling Directions:

Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.

Poppy Seed Filling Directions:

Place all ingredients in blender or food processor. Cover and blend until smooth.

Rate This Recipe

Leave A Review Of This Cookie