bump..

Denise, I don't know what you mean by the fruit filling but I'm thinking that a cream cheese pastry with the filling would work. My Nana used to make that pastry with pineapple preserves in a foldover tart shape. I don't have a recipe but I know the filling was straight from the bought jar.
Maureen

I am reading The Joy of Cookies by Sharon Tyler Herbst and saw a picture that reminded me of your request. These look to be about 1 1/2" wide.

Macaroon Jam Slices from Austria
2 C. finely ground almonds
1/3 /c, sugar
1 egg white
1/4 tsp. almond extract
1/8 tsp. salt
Combine all ingredients to form a paste.
Dust work surface with powdered sugar; divide dough into 4 parts; roll each part into a 11" long rope. With the side of your little finger, press a groove doen the center of each, leaving 1/4" at each end.
Place on greased sheet; bake 10 min. at 350 degrees. Remove from oven and fill grooves with Apricot Jam. Bake another 10-15 min. longer or until golden brown. Cool on racks. Cut cookie strips at a 45-degree angle into 1" slices.
Keep one week or freeze. Makes 3 1/2 dozen.