Fruit Cake Cookies

Makes about 7 dozen

1 1/2 cups golden raisins
1/4 cup diced citron
1/2 pound chopped candied cherries
1/4 cup rum
1/2 cup sweet butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 cups unsifted all-purpose flour
1/2 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup chopped pecans
10X (confectioners') sugar

Put raisins, citron, and cherries in a bowl. Pour on the rum and let stand for 1 hour.

Cream the butter. Add sugar and eggs and beat until fluffy. Sift flour with baking soda, spices, and salt. Add to the butter mixture and blend well. Add nuts and the rum-soaked fruit. Cover and refrigerate overnight. Preheat oven to slow (325oF). Grease cookie sheets. Form batter into balls the size of walnuts.

Bake on cookie sheets for 10 to 12 minutes at 325oF. Cool on wire racks.
Sprinkle with 10X sugar.