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.