1/2 lb. butter
2 c. dark brown sugar
4 eggs, beaten
3/4 lb. pecans
3/4 lb. English walnuts
3/4 lb. black walnuts
3/4 lb. white raisins
3/4 lb. black raisins
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 c. whiskey
1 tbsp. cinnamon
1 tsp. nutmeg
3 c. flour
3 scant tsp. baking soda

Chop all nuts and candied cherries and pineapple to preferred bite size and set aside. Mix cinnamon, nutmeg, flour, and baking soda and set aside. Blend butter, sugar, eggs, and whiskey. Add rest of ingredients and mix well. Drop by spoonfuls about 2 inches apart. Bake at 350 degrees for approximately 15 minutes. Makes about 40 cookies.

NOTE: These cookies are excellent! They freeze well and will keep a long time.