Preheat oven to 375 degrees Fahrenheit (190 C/Gas Mark 4)
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, coriander, and salt; beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 3 hours, or until easy to handle.
Meanwhile in a small sauce pan heat apple or red currant jelly until melted. Remove from the heat. Stir in the dried fruit and pecans or walnuts.
On a lightly floured surface roll each half of the dough between two sheets of parchment paper to an 1/8 inch thickness. Using a 2 1/2-inch round cookie cutter cut into rounds. Place cookies 1/2 inches apart on ungreased baking sheet. Spoon 1 teaspoon of dried fruit mixture onto the center of each round and fold in half. Seal cut edges of each round with a fork.
Bake 7-9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Sprinkle lightly with sifted confectioners' sugar.