1 c. brown sugar
1/2 c. Crisco or butter
3 or 4 eggs, beat lightly
3 tbsp. sweet milk
3 scant tsp. baking soda
3 c. plain flour (save half for fruit)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
3/4 box raisins
1 juice glass of bourbon or apple juice
1 lb. pecan pieces
1/2 lb. whole pecans
1/2 lb. candied pineapple
1/2 lb. candied cherries

Cream brown sugar and butter. Cut up fruit. Add remaining half of flour to fruit and raisins and stir. Add sugar, butter and eggs to dry ingredients and stir. Add fruit, pecan pieces and whiskey or juice to above ingredients and stir. Drop on cookie sheet by heaping teaspoon, leaving space between. Bake at 250 degrees for 35 to 40 minutes. Garnish with whole pecan halves before cookies cool.