1. FILLING: Simmer all ingredients until prunes/apricots are completely soft.

2. Let cool and puree. Mixture should be quite thick and sticky. Note: any leftovers make great "jam".

3. DOUGH: Combine all dough ingredients thoroughly (I used a food processor).

4. Shape dough into several flat disks; wrap the disks in plastic and chill several hours or overnight in the refrigerator.

5. Preheat oven to 350 F. Grease a cookie sheet.

6. Place a disk of dough on a sheet of plastic wrap or wax paper and top with more plastic wrap/wax paper (keep remaining disks in fridge). Roll or pat out dough between plastic wrap/wax paper until about 1/8" thick.

7. Using 2-in. cookie cutters, cut out circles. Peel off the bits of "in-between" dough from around the shapes.

8. Use a spatula to place the circles, one by one on a small, separate sheet of plastic wrap.

9. Place about 1 1/2 teaspoons filling on the center of each circle. Using the wrap, carefully bring the edges of the circle together to form a three-cornered shape, pressing corners together so filling stays inside the dough (the filling should peek out in the middle of the triangle).

10. Place shaped cookies on cookie sheet; cookies will not spread while baking.

11. Bake for about 10-12 minutes or until edges start to brown.

12. Let cool on cookie sheet before removing.

Keri<br>IBS/scd-8 mos.