Persian Cookies

1 cup butter or shortening
1 teaspoon salt
1 teaspoon vanilla
1 3/4 cups sugar
2 eggs, beaten well
1/3 cup dates, chopped
1/3 cup figs, chopped
1/3 cup candied pineapple, chopped
2 cups coconut
1/3 cup chopped nuts
3 cups flour, sifted
3 teaspoons baking powder
1/4 cup milk

Combine butter, salt, sugar and vanilla. Cream well. Add eggs, then fruit, coconut and nuts. Mix well.

Sift flour with baking powder and add with milk to first mixture. Blend thoroughly.

Drop from teaspoon on greased baking sheets. Flatten cookies by stamping with glass covered with damp cloth. Bake at 350 degrees for 12 to 15 minutes.

-From the kitchen of Adeline Domenici of Hagerstown