Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda in buttermilk. Combine 1 c. flour and spices; add to creamed mixture alternately with buttermilk and bourbon. Beat well after each addition.
Coat fruit with 1/2 c. flour; stir fruit and nuts into batter. Drop by teaspoonfuls onto greased baking sheets and bake at 35 degrees for 1-15 min.
Makes 6 dozen cookies.