2 3/4 cups all-purpose flour*
2 tsp. baking powder
1/4 tsp. salt
3/4 cup (1 1/2 sticks) butter
1 cup sugar
2 eggs
1 tsp. vanilla

Sift together flour, baking powder and salt. Set aside.

Cream butter. Gradually add sugar, creaming well. Add eggs and vanilla; beat well.

Blend in dry ingredients. Chill dough in refrigerator for 1 to 1 1/2 hours.

Preheat oven to 400°F.

Roll out dough, one-third at a time, on floured surface to 1/8-inch thickness. Cut into 2 1/4-inch rounds using cookie cutter. Place half of rounds on ungreased baking sheets.

Place a teaspoonful of your-choice Filling (see below or use prepared mincemeat, if desired) in the center of each round on baking sheet.

Top with another round; prick with fork.

Bake at 400°F for 8 to 10 minutes or until lightly browned.

Note: If using self-rising flour, omit baking powder and salt.

Variation: Cut dough into 3-inch rounds using cookie cutter; place Filling in the center of each and fold to form a half moon.

Makes about 3 1/2 dozen.

RAISIN-PEANUT FILLING:

1 1/4 cups raisins, chopped fine
1/2 cup peanuts, chopped fine
2 tbsp. butter, softened
1/3 cup honey
1/2 tsp. cinnamon

Combine raisins, peanuts, butter, honey and cinnamon, mixing thoroughly.

DATE FILLING:

1 1/2 cups cut dates
1/3 cup sugar
1/2 cup water
1 tsp. grated lemon rind
1 tsp. lemon juice
1/4 cup chopped nuts

Combine dates, sugar and water in saucepan. Cook over medium heat until thick, stirring constantly. Remove from heat; add grated lemon rind, lemon juice and chopped nuts, if desired. Cool.

FIG FILLING:

1 1/2 cups cut figs
1/3 cup sugar
1/2 cup water
2 tsp. grated lemon rind
1 tbsp. lemon juice

Combine figs, sugar and water in saucepan. Cook over medium heat until thick, stirring constantly. Remove from heat; add grated lemon rind and lemon juice.

APRICOT FILLING:

1 1/2 cups cooked apricots, cut in small pieces
2 tsp. grated orange rind
1 tbsp. orange juice
1/4 cup honey
1/4 cup sugar
1/4 cup chopped nuts, coconut flakes or chopped dates

Combine apricots, grated orange rind, orange juice, honey and sugar. Add nuts, coconut, or dates.

RAISIN FILLING:

1 1/2 cups raisins, chopped fine
1/3 cup water
1/3 cup sugar
2 tsp. grated lemon rind
1/2 tsp. cinnamon

Combine raisins, water and sugar. Cook until thick, stirring constantly. Remove from heat; add grated lemon rind and cinnamon.