Measure flour, sugar, and salt into a bowl.

Using a cheese grater, grate in your fat, and then mix in the water until you can form the dough into a good ball. You’re going to be wanting it a little wetter than an all-purpose flour pie crust, because the whole wheat flour takes time to soak up the water and hydrate.

Let rest on the counter 10 minutes, unless your kitchen is super hot, then pop it in the fridge.

Divide the dough in half and on a floured counter roll out to about 14” x 14”- it should be roughly ¼” thick; if not, roll it to be ¼” thick, however large that is.

Patch things to make it square, then cut 3” or 4” strips. Cut each of these strips into sections 5-6” long.

In the center of each rectangle, put 2 teaspoons jam for smaller squares or 1 tablespoon for bigger. Err on the side of less filling or it spills out and makes a mess.

Fold the rectangle over to make it a pocket, and use a fork to crimp the edges.

Let chill in freezer or fridge for 20 minutes, and turn your oven on to 425°F to preheat.

Bake for 10 minutes, turn pans around, and 10 minutes more for smaller ones or 15 more for bigger…you want the edges to be browning, otherwise the bottoms will be too soft.

If you want to ice them, let them cool for 15 minutes or so, then you can drizzle icing. I like to move them all onto a piece of parchment close together, so I don't waste icing.

Whisk together icing, and drizzle all over 'em!