In a large mixing bowl, cream together butter and granulated sugar for about 3-4 minutes until fluffy.

Gradually sift in flour, mixing well. Pour in enough milk until a stiff dough forms.

Divide dough into two equal portions. To one half, add vanilla extract and half of the candied fruits.

In the other half, mix in rose syrup and remaining candied fruits.

Shape each dough into logs about 2 inches in diameter, wrap in plastic, and refrigerate for at least 3 hours.

Preheat oven to 350°F (175°C). Slice the chilled dough into ½-inch thick cookies and lay them on a parchment-lined baking sheet.

Bake for 13–15 minutes, or until edges are golden brown. Cool on a wire rack.