1 lb. dates
1 lb. figs
1 lb. walnut meats
1 cup raisins
1 orange, including rind
1 can crushed pineapple (2 cups)
2 tsp. vanilla
1 tsp. nutmeg
1/2 cup hot coffee
4 cups flour
3 1/2 tsp. baking powder
1/2 tsp., baking soda1 cup granulated sugar
1 cup lard (or butter)
3 eggs beaten
1/2 cup milk
1 tsp. vanilla
Put nuts, dates, figs, raisins and seeded orange through food chopper using finest blade. Add crushed pineapple, vanilla, nutmeg and enough hot coffee to moisten.
Work flour, baking powder, soda and sugar together with lard as you would for a pie crust. Add beaten eggs, milk and vanilla. Don't overmix or dough will not be tender.
On a well floured board, roll out the dough to about twice the thickness of pie crust. Use plenty of flour as dough is soft.
Roll some of the filling in your hand, then put the roll of filling across the bottom of rolled our dough. Roll pastry up around it so filling is covered. Then cut across to separate from the rest of the rolled out dough. Seal ends of cookies with tines of fork or pinch with fingertips so filling is sealed in.
Repeat until all filling and dough have been used. One rolling of dough should make about 4 filled rolls. Slice rolls into cookies about 1.5 inches long.
Put cookies on ungreased baking sheets and bake at 400 degrees until lightly browned. Frost when cool and decorate with colored sugar.