Cut up fruit and hazelnuts, mix together; set aside.
Cream together butter,eggs, and sugar. Scrape bowl frequently.

Sift flour, cloves, cinnamon, and nutmeg, set aside 1 cup in large mixing bowl. Dredge fruit in 1 cup flour. Mixing fruit and nuts with flour to coat the fruit.

Mix everything together in large mixing bowl. Chill dough overnight or at least 4 hours.

Heat oven to 350*. Drop by teaspoons onto cookie sheets. Bake 15 minutes, cool on pan 5 minutes then remove to cooling racks.

Makes several dozen.

Note: the last time I made these, I was “wine-less”, I substituted whiskey. I can’t tell the difference in the flavor of the cookies.