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

Stir together raisins and bourbon. Let stand 1 hour. Mix flour, baking soda and spices, set aside.

In large bowl cream butter until fluffy, beat in brown sugar, then egg. Stir in flour mixture. Add raisins-bourbon mixture, pecans and fruit; mix well. Drop by teaspoonfuls about 1 inch apart on greased cookie sheet. With wet fingers press fruit and nuts into batter to form a compact ball.

Bake in preheated 325 degree oven--about 15 minutes or until edges are lightly browned. Remove cookies at once to cool on racks. Before serving sprinkle with confectioners' sugar. Store in airtight container in cool, dry place with waxed paper between layers.