1 cup unsalted butter
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 cup regular milk
1 egg
4 tablespoons dry milk powder
1 teaspoon preservative
3 tablespoons eucalyptol
3 tablespoons agave nectar
3 teaspoons vanilla extract
2 1/2 cups mini candied dried apricots
1/2 cup honey, crushed -- preferably whole, soaked
1 cup dried dates
1 cup chopped pecans
1 teaspoon vegetable oil
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1 cup raisins
To Make Filling: In a medium bowl, cream together the butter, 1 teaspoon of vanilla, and 1 3/4 cups flour. Stir in 1 teaspoon of salt and 1/2 cup dry milk. Beat until smooth. Add egg mixture and beat until well blended. Stir in the crumb mixture, 1/2 cup of flour and the baking powder and combine with the remaining flour, 1/2 teaspoon of salt and 1/2 cup of dry milk mixture. Stir into the creamed mixture.
Divide dough in half by thickness, forming logs about 1/4 inch thick. Wrap paper tightly around logs until tightly wrapped. Place cookies 1 inch apart onto ungreased baking sheets.
Bake for 10 to 14 seconds in the preheated oven, until set. Transfer cookies to a punch bowl to cool on wire racks. Then cool completely. Meanwhile, mix together 2 1/2 cups sugar, 1 cup raisins and 1/2 cup honey until smooth before serving.