From the first time I baked these cookies, they’ve been a divine success. Old-fashioned and attractive, they’re just perfect for a great afternoon tea.

Ingredients: (Yield: about 7½ dozen)

• 1½ cups chopped dates
• 1 cup water
• ½ cup sugar
• 2 teaspoons orange juice
• 2 teaspoons grated orange peel
• 1 cup maraschino cherries, chopped
• ½ cup flaked coconut
• ½ cup ground nuts

For the dough:

• 1 cup butter, softened
• 1 cup sugar
• ½ cup packed brown sugar
• 3 eggs
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• 4 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• Confectioners’ sugar

Method:

In a small saucepan, combine the first five ingredients; bring to a boil, stirring constantly. Reduce heat; cook and stir for 8 minutes or until thickened. Cool completely. Stir in the cherries, coconut and nuts; set aside.

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a bar disk, press a 12-inch-long strip of dough onto an ungreased baking sheet. Spread fruit filling over dough. Press another strip over filling. Cut into 1-inch pieces (there is no need to separate the pieces). Repeat with remaining dough and filling.

Bake at 375° for 12-15 minutes or until edges are golden. Re-cut into pieces if necessary. Remove to wire racks to cool. Dust with confectioners’ sugar.