also fig perserve (about 1 qt.)
In one bowl sift and combine all dry ingredients.
In another bowl cream sugar and margarine.Add egg and cream again.
Combine dry ingredients with creamed mixture alternating with milk. Use up all flour until dough is manageable. If too stiff add a few drops of milk.
Take 1 ball at a time and roll out in a circle about the size of a saucer. Put 1 TBS. Fig Perserve in middle . Fold in half and press ends together with a fork.
Put on cookie sheet. Bake at 350 until light brown or 15 minutes.