"Taglich" or "Tayglach": however they are spelled, they are delicious. This recipe dates from a 1908 cookbook, and was recently reprinted in "Heirloom Baking" by Marilynn and Sheila Brass.
Preheat oven to 375. Cover baking sheet with foil, shiny side up, and coat with vegetable spray (or, you may use a silicone liner instead).
Sift together flour, baking powder, and salt.
Place oil and sugar in mixing bowl and combine until smooth. Add eggs one at a time and mix thoroughly. Add dry ingredients in thirds. Batter will begin to form dough. Chill dough in the refrigerator for at least one hour.
To make filling, combine raisins, jam, walnuts, and coconut in a bowl. Refrigerate until ready to use.
Roll chilled dough on floured wax or parchment paper to less than 3/16-inch thick. Cut in 2 and 3/4-inch circles using a cookie cutter or biscuit cutter.
Place 1/2 teaspoon filling horizontally in the center of each circle. With floured hands, roll dough circles toward you, making neat little packages. Using the palm of your hand, roll each package toward you 2 or 3 times until it resembles something between a rugelach or a mini egg roll.
Place on baking sheet and bake for 23 to 25 minutes, or until warm brown in color.
Cool on baking sheet on a rack.
To dip each cookie in honey, first coat a cooling rack with vegetable spray and place it on top of a foil-covered baking sheet.
Place honey in heavy metal saucepan and bring to a boil over medium heat. Reduce heat so honey is at a low boil.
Dip taglich, two at a time, into honey. Lift out with tongs and place on the prepared cooling rack.