-----------------------------------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