1/2 lb. candied green pineapple, chopped
1 lb. candied red cherries, chopped
2 (8 oz.) pkg. chopped dates
2 c. chopped pecans
1 1/2 c. all-purpose flour, divided
1/4 c. butter, softened
1/2 c. sugar
2 eggs
1/2 tsp. baking soda
1 tbsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/2 tbsp. milk
3 tbsp. bourbon

Preheat oven to 300 degrees. Combine fruits and pecans. Dredge in 1 cup flour and set aside. Cream butter. Add sugar. Using an electric mixer, beat at medium speed. Add eggs and beat well. Combine remaining flour, baking soda and spices. Add to creamed mixture, mixing well. Stir in milk and bourbon. Add fruit mixture and mix well. Batter will be stiff.

Chill dough at least 1 hour. Drop chilled dough by heaping teaspoonsful onto lightly greased cookie sheets. Bake at 300 degrees for 20-25 minutes or until lightly browned. Cool on wire racks.