The traditional filling for these triangular filled cookies is poppy seed, but we are partial to a dried fruit filling made with apricots.

Prepare the dough for:

Divide the dough in half, wrap tightly, and refrigerate for at least 1 hour.

Have ready:

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

Working with 1 portion of dough at a time, roll out to ¼ inch thick. If the dough is too cold, it may crack, so let it soften for a few minutes before rolling. Cut out cookies using a 3- to 3 ½-inch round cutter. Gather the scraps and reroll one time to cut out more cookies. Place the rounds about 1 inch apart on the baking sheets. Place 2 teaspoons filling in the center of each dough round, then fold three sides in toward the center to make triangle-shaped cookies with a triangle of filling showing in the center. Pinch the corners to seal. (If the dough becomes too sticky at any point, place it in the freezer for a few minutes to firm up.) Bake the cookies until light golden brown, 15 to 18 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.