Instructions: Prepare the cookie dough first. Sift the flour, baking powder, and salt together; set aside. In a large bowl, cream the butter and sugars thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2 min.

Lower the speed and add the flour mixture gradually. Refrigerate for at least 3 hours.

To prepare the raisin filling, grind the rasins. You should have 1 cup of ground raisins. In a medium saucepan combine raisins,brown sugar, water, salt and lemon juice. Bring to a boil and simmer for 3 minutes. Combine the 2 T of water and cornstarch, use to thicken the raisin mixture. when cool stir in the nuts.

To make the date filling combine the ingredients in a saucepan, bring to a boil and cook for 3 minutes breaking the dates with a spoon. Remove from heat, cool then add the nuts. Roll out the dough on a floured surface until thin (1/8 in). Cut into 2 3/4 inch rounds with a cookie cutter. Place the rounds on a oiled cookie sheet. Place a heaping ts of filling mixture on the cookie round, top with another round, crimp the edges closed. Bake at 350 F. for exactly 8 minutes. The cookies will be pale yellow. Allow cookies to remain on cookie sheet until almost cool.

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