2 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
3/4 cup butter or margarine
1 tsp. grated lemon peel
1/2 tsp. vanilla
2 eggs
Prune Filling, (recipe follows)
OR Apricot or Plum Filling, (recipe follows)
OR Poppy Seed Filling, (recipe follows)

PRUNE FILLING
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 TBSP. honey
1 TBSP. lemon juice

APRICOT OR PLUM FILLING
1 1/2 cups apricot 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 (about)

POPPY SEED FILLING
1 cup poppy seed
1/4 cup walnut pieces
1 TBSP. butter or margarine
1 TBSP. honey
1 tsp. lemon juice
1 egg white

Mix flour, sugar and baking powder in large bowl. 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. Heat oven to 350 degrees. 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 tsp. 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 ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

PRUNE FILLING:
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 OR PLUM FILLING:
Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.

POPPY SEED FILLING:
Place all ingredients in blender or food processor. Cover and blend until smooth.