1/4 c. butter
1/2 c. brown sugar
1/4 c. jelly
2 eggs
2 tsp. baking soda
1 1/2 tbsp. milk
1 1/2 c. flour
1/2 tsp. allspice, cloves, cinnamon and nutmeg
1 lb. broken pecans
1 lb. seedless raisins
1/2 lb. candied cherries, chopped
1/2 lb. candied pineapple, chopped
1/2 lb. candied citron, chopped

Cream butter, sugar, jelly and eggs. Dissolve soda in milk and add to creamed mixture. Gradually add 1/2 flour, sifted with spices. Dredge nuts and fruits in remaining flour and stir into batter. Mix well. Drop from spoon onto buttered and floured cookie sheet and decorate tops with candied cherries if desired. Bake at 300 degrees for 20 minutes. These cookies ripen just as fruit cake does. Use apricot brandy.