Fruitcake Cookies

Mix fruit nuts and raisins in large bowl,

Pour cooking sherry over mixture cover with plastic wrap and let stand overnight or longer,

Cream butter and brown sugar,

Add eggs and beat well,

Add vanilla baking soda and milk with lemon juice,

Stir in flour and spices and mix,

Pour batter over soaked fruit and nuts and mix well (dough is stiff),

Drop by rounded teaspoonfuls onto greased cookie sheets,

Bake at 350°F about 10 minutes,

Cool on wire racks and store between layers of wax paper.