---------- Recipe via Meal-Master (tm) v8.05
       Title: Tiny Fruit Turnovers
  Categories: Cookies
       Yield: 36 servings
       3 c  All-purpose flour
       1 ts Baking powder
     1/2 ts Salt
     3/4 c  Margarine
   1 1/2 c  Sugar
       2    Large eggs
       1 tb Lemon peel; grated
            ---- filling:;---
       6 oz Dates; pitted
     1/2 c  Dried apricots; 6 ozs
     1/2 c  Apricot nectar
     1/2 c  Sugar
     1/4 c  Lemon juice
       1 ts Lemon peel; grated
     1/2 c  Nuts; chopped
   Recipe by: Jo Anne Merrill
   Preparation Time: 1:00
        1. Sift flour with baking powder and salt. Set aside.
        2. In large bowl, beat sugar, margarine, eggs, and lemon peel with
   electric mixer set on low to medium. Beat until light and fluffy.
   Gradually beat in flour mixture until well combined and smooth. Form a
   ball of the dough and wrap tightly. Refrigerate a few hours or overnight.
        3. Make filling before continuing with cookie dough. In small
   saucepan combine chopped, dried apricots, apricot nectar, sugar and 1/2
   cup water. Bring to a boil, turn to simmer, and cook, covered, for 15
   minutes. Add chopped dates and cook 5 minutes longer, stirring often,
   watching carefully to see that the fruit doesn't dry out and stick.
   Mixture should be thick. Remove from heat and add the lemon peel, juice
   and chopped nuts. Use your choice of nuts; walnuts or pecans are good
   choices. Mix well and cool completely.
        4. Divide dough into 4 parts and work with one part at a time,
   keeping rest refrigerated until ready to use. On lightly floured surface,
   roll dough to a 10 x 12 inch rectangle. Use a sharp knife dipped in flour
   to cut dough into 12 rectangles. Or use cookie cutter to cut dough into 12
        5. Use spatula to place cookies onto lightly greased cookie sheet.
   Spread 1 teaspoon filling on half of each piece; fold over and use floured
   fork to seal edges firmly. Prick tops in one or two places. Bake in
   preheated 375-degree oven for 10-12 minutes until lightly browned. Do not
   overcook. Continue with remaining dough, greasing cookie sheet each time.
   Yield: About 48 turnovers.