1 1/2 cups raisins
1/4 cup bourbon or orange juice
3/4 cup flour
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 tablespoons butter
1/4 cup packed light brown sugar
2 cups pecan halves
1/2 cup mixed candied fruit, diced into small pieces
1 1/2 cup whole red candied cherries
Confectioner’s sugar (optional)
Preheat oven to 325 degrees F.
Stir together raisins and bourbon or orange juice and let stand 1 hour.
Mix or sift together flour, baking powder and spices and set aside.
In a large bowl, cream butter until fluffy; beat in brown sugar, then egg. Stir in flour mixture. Add raisins/bourbon mixture, pecans and fruits; mix well. Drop by teaspoonsful about 1 inch apart onto greased cookie sheet (or use parchment paper). With wet fingers, press fruit and nuts into batter to form a compact ball. Bake about 15 minutes or until edges are lightly browned. Remove cookies at once to cool on racks.
Before serving, sprinkle with confectioner’s sugar, if desired.
Store airtight in cool, dry place with wax paper between layers.
Makes about 48 cookies.
Recipe can be doubled.