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Yield 13 1/2 dozen


  • 3 cups golden raisins
  • 1/2 cup bourbon
  • 1/2 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 (8-ounce) packages chopped candied red cherries
  • 2 (4-ounce) packages chopped candied citron
  • 4 cups pecan halves

How to Make It

  1. Combine raisins and bourbon in a medium mixing bowl, stirring well; let stand 1 hour.

  2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs; beating until well blended.

  3. Sift together flour, soda, cinnamon, nutmeg, and cloves; add to creamed mixture, stirring well. Stir in cherries, citron, reserved raisins, and pecan halves.

  4. Drop by tablespoonfuls 2 inches apart onto greased cookie sheets. Bake at 325° for 15 minutes. Cool slightly on cookie sheets. Remove to wire racks to cool completely.

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