¼cupboiled cider(or apple juice concentrate, or cherry concentrate (or plain apple juice or cider))
½teaspoonground cinnamon
½teaspoonground ginger
½teaspoonground nutmeg
1 ¾cupsflour
9cupschopped dried fruit
Instructions
With an electric mixer, cream butter, sugar, salt, and baking powder until smooth. Add eggs, and beat until creamy. Add bourbon and boiled cider and mix together; mixture may look curdled. Stir in spices, and then flour, mixing until smooth. Stir in fruit. (For the fruit, use either a stand mixer, or a sturdy wooden spoon or spatula.)
Portion cookies using a tablespoon measure. Place on greased or parchment-lined baking sheets about 1 to 1 ½ inches apart; they won't spread much.
Bake at 325F for 20-22 minutes, until they look set and bottoms are lightly browned. Cool completely before removing from baking sheets. Store in airtight containers using waxed paper between the layers, for up to several weeks.