1 c. flour
1 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. butter
1/4 c. packed brown sugar
2 eggs
1/4 c. seedless black raspberry preserves
1 c. soaked overnight currants in brandy
1/3 c. brandy
1 c. mixed candied fruits
1 c. chopped coarse pecan or walnut halves
1 tbsp. grated lemon or orange peel
15 candied cherries, halved
1/3 c. brandy

Combine flour, allspice, cinnamon and salt; set aside. In large bowl cream butter and sugar until fluffy. Add eggs; beat at high speed 3 minutes. Blend in preserves. Stir in flour mixture. Fold in currants, fruits, pecans and grated peel. Spoon into 2 inch midget size foil baking cups set in muffin cups. Top each with candied cherry half. Bake in preheated 325 degree oven 20 minutes. Cool completely. Spoon about 1/2 teaspoon brandy over each. Store in airtight container.

Makes 30.