Bourbon/Whiskey Fruitcake Cookies

Bourbon / Whislkey Fruitcake Cookies

1 cup sugar
1 1/2 sticks margarine
2 eggs
2 cups flour
1 teaspoon baking soda
1/4 cup boiling water
1 teaspoon cinnamon
1 teaspoon ground cloves
1 cup raisins, soak in hot water and drain
1/2 cup whiskey/bourbon
1 pound dates, chopped
8 ounces candied cherries
8 ounces candied pineapple
1 pound pecans

Preheat oven to 350 degrees. In a heavy skillet, brown the flour, stirring often to prevent burning.
In a large bowl, combine ingredients in order listed - reserve some of the flour and coat the fruit before adding it and remaining flour to the mixture.
Drop by teaspoon on a greased cookie sheet. Bake for 15 minutes at 350 degrees; do not over bake.
Note: These cookies can be placed close together on the cookie sheet as they do not spread.