Cream sugar and butter until light and fluffy; add eggs.

Sift flour with soda and spices.

Add to creamed mixture alternately with liqueur.

Mix batter with mixed fruits and nuts.

Drop by teaspoonfuls onto greased, or parchment lines, cookie sheets.

Back at 325 degrees F for 25 minutes or until browned. Cool on racks. Store in airtight containers.

If desired, baste occasionally with liqueur, bourbon, or orange juice.