Tips:

I tested all of the above recipes using 70% (pastry) whole wheat flour. They all came out excellent, and you really can’t tell the difference because they use brown sugar, which colors the dough a light brown. The taste is also not affected because of the other ingredients involved. Also, with all the hype about how unhealthy margarine is, I substituted oil wherever possible. Results were very satisfactory.

Notes:

You can use apricot, cherry, or any other fruit-flavored jam, but I recommend raspberry. Also, the number of eggs may vary according to the type of flour used. The main thing is that the dough holds together. If it doesn’t, add an egg.