-----------------------------------DOUGH----------------------------------- 1/2 c BUTTER; or MARGARINE,

-softened 1/2 c Sugar, GRANULATED;

1/2 c Sugar, BROWN; firmly packed

2 ea 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------------------------------- x 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-------------------------------- 1 x Recipe BASIC FILLING

-(above) 1 lb FIGS, dried; (about 2 cups

-lightly packed) -------------------------------PRUNE FILLING------------------------------- 1 x Recipe BASIC FILLING

-(above) 2 c PRUNES, pitted; (moist-pack)

1/4 ts GROUND CINNAMON;

FOR DOUGH: In a large bowl of an electric mixer, beat butter, granulated sugar and brown sugar until creamy. Beat in eggs and vanilla. In another bowl, stir together the whole wheat flour, all- purpose flour, wheat germ, salt and baking soda; gradually add to butter mixture, blending thoroughly. Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or until the next day. Meanwhile, prepare filling of your choice; set aside. More Fillings and Instructions in Part 2......... ~----Meal-Master