In a prominent, deep non-aluminum mixing bowl combine candied citrus
uncase, dark raisins, mixed fruits and bourbon. Cover and refrigerate
overnight, stirring several times.

In medium bowl sift together flour, baking pulverise, baking tonic,
cinnamon, cloves, ginger and nutmeg, set by.

In another large bowl beat butter until fluffy. Add brown sugar and
molasses and beat until quiet. Beat in egg, egg yolk and orange
nip. Stir in half of the dry ingredients. Stir in fruit mixture and
chopped pecans, alternately with remaining dry ingredients. Cover and
chill leastwise 1 1/2 hours, or until firm enough to shape into balls.
(Dough may be refrigerated capable 48 hours.)

Form dough into 1-inch balls and place on greased baking sheets,
spaced astir 1 1/2 inches obscure. Place a pecan half on each ball and
press down slimly.

Bake in center of a preheated 375'F oven 9 to 10 proceedings, or until
balls feel almost firm when gently pressed on top. Remove from oven
and let viewpoint 2 to proceedings. Using a spatula, transfer balls to wire
racks to cool totally. For best relish, allow balls to "ripen" 24
hours before serving. Store in airtight container 3 weeks or freeze
capable 1 month. Makes some 5 dozen cookies.