| | DOUGH |
| 1/2 | c | Butter; or margarine; softened |
| 1/2 | c | Sugar; granulated |
| 1/2 | c | Sugar; brown; firmly packed |
| 2 | | 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 |
| | Fruit (see below) |
| 1/2 | c | Walnuts or almonds |
| 1/3 | c | Sugar |
| 1/2 | c | Water |
| 1 | ts | Lemon peel; grated |
| 2 | tb | Lemon juice |
| | FIG FILLING |
| | Recipe basic filling (above) |
| 1 | lb | Figs; dried; (about 2 cups lightly packed) |
| | PRUNE FILLING |
| | Recipe basic filling (above) |
| 2 | c | Prunes; pitted; (moist-pack) |
| 1/4 | ts | Ground cinnamon |
| | APRICOT FILLING |
| | Recipe basic filling (above) |
| 3 | c | Apricots; dried; lightly packed (three 6 oz. bags) |
| 1 | ts | Orange peel; grated (instead of lemon peel) |
| | DATE FILLING |
| | Recipe basic filling (above) |
| 1 | lb | Dates; pitted |
| 2 | ts | Lemon peel; grated (instead of the 1 tsp called for) |
