1 1/2 c. raisins
1/4 c. orange juice (or bourbon)
3/4 c. flour
3/4 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 tbsp. butter
1 egg
1/4 c. packed light brown sugar
2 c. pecan halves or broken walnut halves
4 oz. citron, diced
8 oz. candied cherries (1 1/2 c.)
Confectioners' sugar

Stir together raisins and orange juice; let stand 1 hour. Mix flour, soda and spices; set aside. In large bowl, cream butter lightly. Beat in brown sugar, then egg. Stir in flour mixture. Add raisins and juice, nuts and fruits, mix well. Drop by teaspoonfuls about 1 inch apart on greased cookie sheets. With wet fingers, press fruit and nuts into batter to form compact balls.

Bake in preheated 325 degree oven for about 15 minutes or until edges are lightly browned. Remove cookies at once to cool on racks. Before cooling, sprinkle with confectioners' sugar. Store in airtight container in cool, dry place with waxed paper between layers. Best when aged about 2 weeks. Makes about 4 dozen.