1/2 c. butter
1 1/2 c. brown sugar
4 eggs
1 c. bourbon
3 scant tsp. baking soda
1 1/2 lb. pecans (6 c.)
1 lb. raisins
1/2 lb. red candied pineapple
1/2 lb. green candied pineapple
1 lb. red candied cherries
2 tsp. sweet pickle juice
1 sm. can coconut
3 c. flour
1 tsp. each: cinnamon, mace, powdered cloves, nutmeg

Chop pineapple and cherries and dredge in about 1/2 cup flour so that the pieces do not stick together. Chop pecans with food processor (do not attempt to use food processor for pineapple and cherries). Combine all ingredients in a very large bowl (I use a big plastic dishpan); then drop by the teaspoonful on greased cookie sheet. Bake at 250 degrees for 35 to 40 minutes and be sure to let cool before removing. Best storage method is on layers of waxed paper in container. A pretty tin full of these makes an excellent hostess gift at Christmas.