1/2 c. butter
1 c. light brown sugar
4 eggs, add one at a time
3 c. flour
3 tsp. baking soda, dissolved in 5 tbsp. milk
2/3 c. whiskey
1 tsp. allspice
1 tsp. nutmeg
1 tsp. cloves (ground)
1 tsp. cinnamon
6 c. chopped pecans
1 box golden raisins
1 lb. candied pineapple, chopped
1 lb. candied chopped cherries

Mix butter and sugar (cream well) add one egg at a time. Put 1 cup flour over nuts and fruits. Add soda to milk mixture and whiskey. Add flour and spices - mix well - drop by teaspoon on greased cookie sheet. Bake 10-15 minutes at 350 degrees.

Cool slightly then dip cookies in apricot brandy - one at a time. Pack in layers in tins with wax paper between layers. Takes about 1 pint of apricot brandy. Keep for long period of time.