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Divide the dough in two and refrigerate one half. Roll the dough out on a lightly floured surface to a thickness of 1/8 inch. Cut into circles using a 2½-inch-diameter cookie cutter. Place ½ teaspoon of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal.

Place the cookies about 1½ inches apart on the prepared baking sheets. Bake until the tops are golden, 10 to 15 minutes. Transfer to racks to cool. Repeat with the remaining dough.

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