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 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 firm.
Prepare desired filling.
Preheat 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 12 to 15
minutes or until light brown. Immediately
remove from cookie sheet to wire rack.
Yield: 48 cookies (1 per serving)
Prune Filling: 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
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
NOTE: To speed up the making of these
cookies, use canned apricot or poppy seed