From Jewish Cooking in America by Joan Nathan
- Fruit Filling:
- ¾ cup pitted prunes
- ⅓ cup seedless raisins
- ¼ cup water
- ¼ cup shelled walnuts
- ¼ apple with peel
- Juice and rind of ¼ lemon
- 2 Tablespoons sugar
- ⅔ cup pareve margarine or butter
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla
- ½ to 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- Dash of salt
- To make the filling: Simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.
- Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple.
- Add the lemon juice and rind and sugar and mix well.
To make the dough:
- Cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this.
- Add the flour, baking powder, and salt. Process until a ball of dough is formed.
- Chill for 2 to 3 hours, or overnight.
- Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch.
- Cut into 2 1/2-inch circles. With your finger, brush water around the rim of the circle.
- Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
- Bake in a preheated 375°F oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden.