1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted butter
1 egg, beaten
2/3 cup heavy cream
1 teaspoon vanilla extract
1/2 cup psyllium seed
1/2 cup dried mixed fruit
2 teaspoons golden raisins
1/2 cup pecans
Preheat oven to 325 degrees F (165 degrees C).
Mix 1/2 cup flour, sugar, and baking powder. Turn dough out onto a well floured surface, and knead until smooth and slightly tacky, about 8 minutes. Shape dough into a ball, about 1/3 the width of a normal jelly roll, then flatten and smooth out. Keep dough covered in a double boiler until ready to use.
In a medium bowl, cream together the butter or margarine and sugar, stirring until light and fluffy. The mixture should be creamy. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the vanilla and psyllium, until all ingredients are thoroughly combined.
Roll dough into balls, and assemble cookies by rolling balls into even circles. Making sure each cookie has a generous amount of filling inside, drop 1 or 2 of the cookies from the slightly overlapping circles onto the bottom of an ungreased 9-x13-inch baking pan. Spread some of the hot margarine over the top, and arrange the remaining cookies so they don't touch the sides of the pan.
Bake for 15 to 20 minutes in the preheated oven. Cool on wire racks before removing from the baking sheet. Store, covered, in refrigerator for up to 1 week.