In a large, deep non-aluminum mixing bowl combine candied citrus peel, dark raisins, mixed fruits and bourbon. Cover and refrigerate overnight, stirring several times. In medium bowl sift together flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg, set aside. In another large bowl beat butter until fluffy. Add brown sugar and molasses and beat until smooth. Beat in egg, egg yolk and orange zest. Stir in half of the dry ingredients. Stir in fruit mixture and chopped pecans, alternately with remaining dry ingredients. Cover and chill at least 1 1/2 hours, or until firm enough to shape into balls. (Dough may be refrigerated up to 48 hours.) Form dough into 1-inch balls and place on greased baking sheets, spaced about 1 1/2 inches apart. Place a pecan half on each ball and press down slightly. Bake in center of a preheated 375F oven 9 to 10 minutes, or until balls feel almost firm when gently pressed on top. Remove from oven and let stand 2 to minutes. Using a spatula, transfer balls to wire racks to cool completely. For best flavor, allow balls to "ripen" 24 hours before serving. Store in airtight container 3 weeks or freeze up to 1 month. Makes about 5 dozen cookies. House Beautiful Holidays 1993