In addition to the fillings here, these cookies may be filled with Chopped Fruit Filling, Toasted Walnut or Pecan Filling, Nut Fillings, or any thick preserve.

Prepare the dough for:

Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.

Form the dough into 1-inch balls and make an imprint with your thumb to hold a filling, as shown. Or roll out the dough on a lightly floured work surface to ⅛ inch thick and cut into 2-inch rounds.

For turnovers, use a single round of dough for each cookie and a scant 1 teaspoon filling; fold over and seal the edges firmly by pressing them with a floured fork.

For closed tarts, use 2 rounds of dough for each cookie; place 1 teaspoon filling on one and cover with the other, then seal.

For see-through tarts, use 2 rounds of dough for each cookie, cutting a hole in the center of half of the rounds with a small round cutter. Place 1 teaspoon filling on the bottom dough rounds, and cover with the cut-out rounds. Seal the outer edges in the same way.

Place cookies 1 inch apart on the baking sheets. Bake until lightly browned and set, 15 to 18 minutes, switching oven racks and rotating the sheets halfway through. Let cool for 2 to 3 minutes on the sheets, then transfer to wire racks to cool completely.