Dough:
Cream margarine, sugar and vanilla together. Add eggs; beat thoroughly. Combine baking powder and flour, and stir into dough. Knead into a ball and refrigerate one hour. Roll out dough on a well floured board. Cut into circles with a glass. Put a teaspoon of filling in the center and pinch the corners together, forming a triangular shape. Slip a table knife blade under the edge of the dough to make this easier, if you prefer. Bake on an UNGREASED cookie sheet in the top third of a 350 degree oven for approximately 20 minutes. These don't spread significantly on the cookie sheet. Double above recipe for one filling recipe at bottom of this page.
Apricots, Raisins and Prunes (Oh, My!)
Process these ingredients in food processor with steel blade.
Put all ingredients in saucepan, cover and boil until soft, or process in a microwave oven at full power for 5 minutes.
Variations:
- Add 1/2 c. chopped nuts
- Omit orange juice and use 1/2 c. sugar and 2 c. water
- Add up to 2 tbsp. lemon rind and lemon juice if using sugar and water, and it's too sweet
Alternate fillings:
1. Chocolate or other flavored chips, singly or mixed (these are very popular with both children and adults). Just put in a teaspoonful and close up dough. They melt as they bake. If you want to keep these pareve, be sure to check the package of chocolate bits for this designation, as many brands are now dairy. Make a lot of these if you make any.
2. Any of the commercial fillings, as manufactured by Solo or others. I usually add chopped nuts or lemon rind and/or juice to these.
3. Prune butter or apricot butter available commercially. Try a few first, to see if it's too runny when baked. If it is, add chopped nuts, ground fine in the processor to thicken. This is often the problem when using commercial jams and preserves.
Eleanor Pearlman