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April 28, 2017

“A Fruit Filled Jewish Cookie”

2 1/2 cups flour
1/2 cup sugar
1 tsp baking powder
3/4 cup butter
1 tsp grated lemon peel
1/2 tsp vanilla
2 eggs

Mix together flour, sugar and baking powder. 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. 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, see below. Preheat oven to 350° 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 cookie sheet. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

Prune Filling
12 oz package pitted prunes
1 cup chopped walnuts
2 Tbsp honey
1 Tbsp lemon juice

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, Grape or Plum Filling
1 1/2 cups apricot, grape or plum jam
1/2 cup finely chopped almonds or walnuts
1 tsp grated lemon peel
1 Tbsp lemon juice
1/2 cup dry bread crumbs or so

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

Poppy Seed Filling
1 cup poppy seed
1/4 cup walnut pieces
1 Tbsp butter
1 tablespoon honey
1 tsp lemon juice
1 egg white

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

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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