| 1 | Recipe by: jo anne merrill preparation time: 1:00 Sift flour with baking powder and salt. |
| 2 | Set aside. |
| 3 | In large bowl, beat sugar, margarine, eggs, and lemon peel with electric mixer set on low to medium. |
| 4 | Beat until light and fluffy. |
| 5 | Gradually beat in flour mixture until well combined and smooth. |
| 6 | Form a ball of the dough and wrap tightly. |
| 7 | Refrigerate a few hours or overnight. |
| 8 | Make filling before continuing with cookie dough. |
| 9 | In small saucepan combine chopped, dried apricots, apricot nectar, sugar and ?cup water. |
| 10 | Bring to a boil, turn to simmer, and cook, covered, for 15 minutes. |
| 11 | Add chopped dates and cook 5 minutes longer, stirring often, watching carefully to see that the fruit doesn"t dry out and stick. |
| 12 | Mixture should be thick. |
| 13 | Remove from heat and add the lemon peel, juice and chopped nuts. |
| 14 | Use your choice of nuts; walnuts or pecans are good choices. |
| 15 | Mix well and cool completely. |
| 16 | Divide dough into 4 parts and work with one part at a time, keeping rest refrigerated until ready to use. |
| 17 | On lightly floured surface, roll dough to a 10 x 12 inch rectangle. |
| 18 | Use a sharp knife dipped in flour to cut dough into 12 rectangles. |
| 19 | Or use cookie cutter to cut dough into 12 pieces. |
| 20 | Use spatula to place cookies onto lightly greased cookie sheet. |
| 21 | Spread 1 teaspoon filling on half of each piece; fold over and use floured fork to seal edges firmly. |
| 22 | Prick tops in one or two places. |
| 23 | Bake in preheated 375°F oven for 10-12 minutes until lightly browned. |
| 24 | Do not overcook. |
| 25 | Continue with remaining dough, greasing cookie sheet each time. |
| 26 | Yield: about 48 turnovers. |
