1/2 c  Brown sugar
1/4 c  Butter
1 1/2 ts Soda
1 ts Ground cloves
1 ts Ground nutmeg
1 ts Ground cinnamon
2    Eggs, beaten
6 tb Whiskey or brandy
1 1/2 tb Buttermilk
1 1/2 c  Flour, divided
1/2 lb Seedless white raisins
1/2 lb Chopped dates OPT
1 lb Candied cherries,
-cut in half
1/2 lb Chopped citron OR
4 oz Grated lemon peel plus
4 oz Grated orange peel
1 lb Pecans, chopped or halved

Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves,
nutmeg, and cinnamon. Add beaten eggs and mix well, then add buttermilk,
liquor, and one-half cup of the flour. In a separate bowl, combine fruits
and pecans with the remaining one cup flour, then mix into a batter. Drop
by tablespoonful (a clump about the size of a small egg) onto greased
cookie sheets and bake for 35 minutes. Bake one sheet at a time; remaining
batter can stand either in mixing bowl or, after being dropped, on baking
sheets without loosing its quality. When done, cool, pack in shallow tin or
other container, and cover with cheesecloth. Drizzle with whiskey and
brandy through the chessecloth; repeat every few days. No need to
refrigerate. Can be made three weeks ahead of Christmas. Can be eaten
immediately after cooling.

Per serving (48): 162 calories, 2 g protein, 9 g fat, 21 g carbohydrate, 17
mg cholesterol, 66 mg sodium.