1 pkg. (15 oz.) raisins
1/2 c. bourbon or brandy
1/4 c. butter, softened
1/2 c. packed light brown sugar
2 eggs
1 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 lb. (4 c.) pecan halves or chopped walnuts
1 lb. candied cherries
1/2 lb. citron, diced

Soak raisins in bourbon at least 1 hour. Cream butter and gradually beat in sugar. Add eggs, one at a time, beating well after each. Mix flour with soda and spices and add to butter mixture. Add raisins with bourbon and remaining ingredients. Mix well and drop by teaspoonfuls onto greased cookie sheets. Bake in slow oven, 325 degrees, about 15 minutes. Cool on racks and store in airtight container. Can be frozen if desired. Yield 120 cookies.