Later On

By far my fave. From Women’s Day Encyclopedia of Cooking:

Lizzies

Put 3 cups seedless raisins in bowl with 1/2 cup bourbon. Mix well. Let stand for at least 1 hour.

Preheat oven to 325 degrees.

Sift together into bowl:

1 1/2 cups sifted all-purpose flour
1 1/2 tsp baking soda (not baking powder)
1 1/2 tsp ground cinnamon (not Spice Islands; best is Penzey’s China Caissa Cinnamon; see http://www.penzeys.com)
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves

Put 1/4 cup soft (not runny or whipped) butter in large bowl of electric mixer.

Add:

1/2 cup firmly packed light brown sugar
2 eggs

Beat with mixer or wooden spoon until mixture is light and fluffy. Beat in flour mixture with mixer or spoon, blending until smooth.

Stir in:

raisins (and bourbon)
1 pound (4 cups) pecan halves
1/2 pound citron, diced (1 1/4 cups)
1 pound whole candied cherries

Drop from teaspoon onto greased cookie sheets and bake in preheated slow (325 degree) oven for about 15 minutes or until firm.

Remove to wire racks to cool. Makes 7 to 8 dozen. They taste only so-so fresh from the oven—store them at least overnight for best results.

To store: store cookies in airtight containers. Can be frozen. Good keepers and shippers.