Using a food processor or a food chopper fitted with a medium blade, grind together the dried fruit and nuts. Turn into a medium-size pan and add the sugar, water, lemon or orange peel, lemon juice and spices (if called for). Place over medium heat and cook, stirring until mixture boils and becomes very thick (5 to 8 minutes). Mine never did really "boil", it was more like dry frying. Let cool completely. Divide the cookie dough into 2 equal portions; refrigerate 1/2 until ready to use. On a floured surface, roll out 1/2 of the dough to a straight-edged 9 x 15-inch rectangle, cut lengthwise into three strips. This wasn't that easy to do, that is, until I figured out that my board was exactly 15-inches wide. I rolled the dough the width of the board and measured 9-inches across using my long ruler. I held the ruler against the sides and used my fingers to press the dough into it. This is the hardest part of making these cookies. Divide cooked fruit filling into 6 equal portions (for the apricots it worked out to 1/2 cup per portion) and evenly distribute one portion down center of each strip, bringing it out to the ends. Using a long spatula, lift sides of each dough strip over filling, overlapping edges slightly on top. ****Original Posters

draped the dough over the filling--it never did overlap but that's Ok. Press together lightly. Cut strips in half crosswise (I did that earlier on); lift and invert onto greased baking sheets (seam side should be down. Brush off excess flour with a pastry brush. Refrigerate for about 15 minutes or until the balance of the cookies are made. Bake in preheated 375-degree oven for 15 to 20 minutes or until browned. Let cool on baking sheets on a rack for about 10 minutes; then cut each strip crosswise into 4 pieces. Transfer cookies to racks and let cool completely. Store covered. The cookies keep well, becoming softer and more flavorful after they have stood at least 1 day. Makes 4 Dozen Food & Wine Rt [*] Category 4, Topic 3

Formatted for Mm:dianeE