1 stick butter
2 c. brown sugar
3 eggs, beaten separately
2 1/2 c. flour
1 heaping tbsp. baking powder
1 heaping tsp. baking soda dissolved in 1/4 c. hot water
4 tbsp. grape juice (or other fruit juice)
1 lb. pecan halves
1 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. dates
1 tsp. vanilla

Cream butter and sugar. Add eggs and blend. Add vanilla and fruit juice. Sift flour and baking powder together and add alternately with soda, water mixture. Blend well. Cut fruit as for fruit cake and leave pecans whole. Dredge well with flour. Add to batter. Drop by teaspoons on lightly greased cookie sheet. Decorate with pieces of cherry, if desired. Bake at 350 degrees until golden brown. May bake in muffin tins if desired.