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Kaye's Fruitcake Cookies

 
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Kaye's Fruitcake Cookies
1 pound dates
3/4 pound candied cherries
3/4 pound candied pineapple
1/2 pound seedless raisins
1 cup bourbon
1 cup butter
1 cup white sugar
1/2 cup brown sugar
4 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
3 1/2 cups sifted flour
3 teaspoons baking soda dissolved
in 3 tablespoons milk
1 to 1 1/2 pounds pecans, shelled
and coarsely chopped

Cut up the dates, cherries and pineapple. Add raisins and soak
overnight in bourbon.
Cream butter with both sugars. Add the eggs, one at a time, and
beat the mixture well.
Sift together the cinnamon, nutmeg, allspice and flour. Add the
flour mixture alternately with liquid and soda mixture to the creamed
mixture, blending to smooth. Fold in the fruit mixture and chopped
nuts. Drop the batter by teaspoonful on greased cookie sheet. Bake
15 minutes at 300 degrees F. Makes a huge batch of cookies. Store
in an airtight container to keep fresh.

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