Sift together:

3 1/2 c. cake flour (sift before measuring)
1 tsp. salt

Cream together until light:

3/4 c. shortening
3/4 c. sugar

Add flour mixture alternately with mixture of:

1/4 c. canned milk
1/4 c. water

Chill one hour. Preheat oven to 375 degrees. Turn dough out onto floured board and roll to 1/8 inch thickness. Cut into 3 inch rounds.

Put on half of each round a teaspoon of fruit filling. Cover with other half of round and pinch edges together with fork. Bake on greased cookie sheet 15 minutes or until brown.

FRUIT FILLING:

Mix together, then cook on low fire or double boiler:

3/4 c. sugar
3/4 c. canned milk
1/4 c. water

When sugar is dissolved, stir in:

1/4 c. dates, cut into sm. pieces
1/4 c. raisins, chopped
1/4 c. dried figs, cut into sm. pieces

Cook until thick, about 20 minutes. Cool and add:

1/2 c. chopped nuts
1 tsp. vanilla

FIG FILLING:

Cook slowly on slow fire or on double boiler:

3/4 c. canned milk
1/4 c. water
1/4 c. sugar
1 c. dried figs, cut in sm. pieces

Cool.