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In large bowl, beat together butter and sugar until fluffy. Beat in honey, vanilla and eggs, one at a time, beating well after each addition. Combine flour with baking powder; gradually stir into butter mixture. Press gently into ball; wrap and refrigerate for at least 2 hours or up to 3 days. FILLING: In food processor, finely chop together prunes, raisins, walnuts, lemon rind and juice, and sugar. On floured surface, roll out one quarter of the dough
at a time to 1/8 inch thickness. Using floured 2-1/2 inch round cutter,
cut out rounds. Place heaping teaspoonful of filling in center of each.
Fold three sides up to make three corners; pinch each corner to seal. Reroll
scraps once. Place on greased baking sheets; brush egg over edges.
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