—–DOUGH—– 1/2 c BUTTER — or MARGARINE,
-softened 1/2 c Sugar, GRANULATED
1/2 c Sugar, BROWN — firmly packed
2 ea EGGS
1/2 ts VANILLA
1 c Flour, WHOLE-WHEAT
1 1/2 c Flour, ALL-PURPOSE
1/4 c WHEAT GERM, toasted
-unsweetened 1/4 ts SALT
1/4 ts BAKING SODA
—–BASIC FILLING—– x FRUIT (see below) 1/2 c WALNUTS — or ALMONDS
1/3 c SUGAR
1/2 c — WATER;
1 t LEMON PEEL — grated
2 tb LEMON JUICE
—–FIG FILLING—– 1 x Recipe BASIC FILLING
-(above) 1 lb FIGS, dried — (about 2 cups
-lightly packed) —–PRUNE FILLING—– 1 x Recipe BASIC FILLING
-(above) 2 c PRUNES, pitted — (moist-pack)
1/4 ts GROUND CINNAMON
FOR DOUGH: In a large bowl of an electric mixer, beat butter, granulated sugar and brown sugar until creamy. Beat in eggs and vanilla. In another bowl, stir together the whole wheat flour, all- purpose flour, wheat germ, salt and baking soda; gradually add to butter mixture, blending thoroughly. Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or until the next day. Meanwhile, prepare filling of your choice; set aside.