Filling: cook 2 lb. prunes in water until soft, and pit. Stir in scant half cup of sugar and 1 tsp. cinnamon. Mixture should be the consistency of stiff jam. If mixture is too thin, add 1 tbsp potato flour and let stand. Keep in cool place until needed. Mixture will thicken while being stored.

Pastry: Sift into 3 cups of all purpose flour 1 tsp. salt, 1 tsp. baking powder, and 1 tbsp. of sugar. Mix with 1 cup of cold water to which has been added 2 tbsp. brandy, rum or bourbon. Add as much flour as it will take to make a very stiff dough. Weigh dough and add an equal weight of soft butter. (2 lbs. of dough should have 2 lbs. of butter). Knead this with the hands until smooth -- there should be absolutely no lumps. This takes some time, but should be done thoroughly. Store in refrigerator overnight, or until needed.

Cut off a small portion of dough -- enough to roll into a thin sheet. The balance of the dough should be kept in the refrigerator for ease in handling each batch. Cut with a corrugated wheel cutter into 3 1/2 - 4 " squares and slit each corner of each square diagonally toward center about 1 1/2" Drop a tspful of prune mixture into center and fold over every other corner flap, as in a pinwheel. Bake on a cookie sheet in a hot oven about 10-15 min. in a hot oven, 450 deg, or until golden color.