6 eggs
1/2 lb. butter
1 tsp. baking powder
2 lbs. pecans
1 lb. white raisins
1/2 tbsp. allspice
1/2 lb. candied cherries
1 c. sugar
1 c. whiskey
2 c. flour
2 lbs. dates
1 pt. peach preserves
1/2 lb. candied pineapple
2 tbsp. vanilla

Cream butter and sugar; add slightly beaten egg yolks, flour and 1 tablespoon whiskey. Then add chopped fruit and peach preserves to creamed mixture. Let fruit and peach preserves soak overnight in whiskey. Add pecans and mix well. Add stiffly beaten egg whites. Drop on cookie sheet with teaspoon. Bake 30 minutes at 300 degrees. (This recipe is from a friend's grandmother, has been in the family many years.)