In a medium-size bowl soak the candied fruit and raisins in the brandy or rum for 24 hours.

Preheat oven to 375°F.
Grease cookie sheets.
Combine flour, baking powder, baking soda, and salt; set aside.
Cream the sugar and butter.
Add egg and vanilla and mix until fluffy.
Add the dry ingredients.
Stir in fruits and nuts, mix well.
Drop by the teaspoon on to cookie sheet about 2 inches apart.
Bake 10-12 minute or until lightly browned.
Remove cookies to cooking racks.

These cookies are best after aging a coule of days.

yields: 5 dozen