Dew Berry's Fruitcake Cookies

Ingredients

• 1 teaspoon baking soda 
• 0.3 cup bourbon 
• 0.5 cup bourbon 
• 1 cup firmly brown sugar light packed
• 0.8 cup butter softened
• 1 cup candied cherries green chopped
• 1 cup candied cherries red chopped
• 4 large eggs 
• 3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 2 tablespoons milk 
• 0.3 cup orange zest loosely packed
• 5 cups pecans chopped
• 2.5 cups candied pineapple chopped
• 4 cups raisins 
• 1.5 teaspoons salt 

Equipment

• bowl
• baking sheet
• oven
• hand mixer
• wax paper

Directions

1. Combine raisins and 1/3 cup bourbon in a very large bowl; toss. Set aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, and beat until fluffy.
3. Add orange zest and eggs, beating well. Dissolve baking soda in milk; stir into butter mixture.
4. Combine flour and next 3 ingredients; add to butter mixture, stirring well. Stir in 1/2 cup bourbon.
5. Add pecans and candied fruit to raisin mixture; stir well.
6. Add butter mixture and stir until nuts and fruit are thoroughly coated. Drop by heaping tablespoonfuls onto greased baking sheets.
7. Bake at 375 for 13 minutes or until edges are just beginning to brown. Immediately remove to wire racks to cool. Store in airtight containers between layers of wax paper or freeze up to 1 month.
8. Note: Cookies become more moist and flavorful the day after preparation.