3/4 c. butter
1/2 c. sugar
1 egg
3 tbsp. milk or water
1/2 tsp. vanilla
2 1/2 to 3 c. sifted all-purpose unbleached flour

Cream the shortening with sugar. Add egg and continue creaming until smooth. Add the milk and vanilla. Stir in the sifted flour until a ball of dough is formed. Chill for 2 to 3 hours or overnight. Preheat oven to 375 degrees.

Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2 inch circles. Fill with 1 teaspoon filling (nut-fruit or poppyseed) and fold into three cornered cookies. (Press 2 sides together; and then fold the third side over and press the ends together.)

Bake on a well greased cookie sheet for 10 to 15 minutes, until the tops are golden. Makes 36.

NUT FILLING:

2 c. walnuts, ground
1 3/4 c. sugar
1 tsp. vanilla
Rind & juice of 1 lemon
Rind & juice of 1 orange
2 tbsp. rum
1/2 c. raisins
4 figs, chopped
1 tsp. cinnamon
1 c. orange marmalade or apricot jam
1/2 c. unsalted butter, creamed or melted
2 lg. egg whites

Combine all the above ingredients and mix well.