Cookies

1. Mix flour, sugar and baking powder in large bowl.
2. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
3. 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.)
4. Cover and refrigerate about 2 hours or until firm.
5. Prepare desired filling.
6. Heat oven to 350 degrees F.
7. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds.
8. 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.
9. Place about 2 inches apart on ungreased cookie sheet.
10. Bake for 12 to 15 minutes or until light brown.
11. Immediately remove from cookie sheet to wire rack.

Prune Filling

1. Heat prunes and enough water to cover to boiling in a 2 quart saucepan; reduce heat. Cover and simmer for 10 minutes; drain well.
2. Mash prunes.
3. Stir in remaining ingredients.

Apricot or Plum Filling

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

Poppy Seed Filling

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