Flour the candied fruit, raisins, and pecans with
about 1/2 of the flour. Return the remaining flour
to the unsed flour.
Cream the butter and brown sugar together in a
mixer. Add the egg yokes, flour, all the spices.
Mix the buttermilk, bourbon, and baking soda together
and add to the mixing bowl. Mix well. Stir in the
fruit and pecans.
Beat the separated egg whites until they form soft
peaks. Gently fold the whipped egg whites into the
cookie batter.
Drop a heaping tablespoon of the dough onto a well
greased cookie sheet. Bake at 300 degrees for about
25 to 30 minutes, or until golden brown.
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