The recipe is from The Complete Book of Herbs: A practical guide to growing and using herbs, by Lesley Bremness, c) 1988.
2 lg. eggs
2/3 c. soft brown sugar
1 t. vanilla
1 c. flour
1 t. baking powder
Pinch of salt
1 T. chopped fresh rosemary leaves (or 2 t. dried)
4 oz. golden raisins
4 oz. candied cherries, chopped
1 c. chopped pecans
Preheat oven to 375 degrees. Beat eggs in bowl, gradually adding sugar and vanilla. Mix well. Sift in the flour, baking powder, and salt. Add the rosemary leaves and mix well, then fold in the fruit and nuts.
Spoon mixture evenly into Pam-sprayed 8x8 inch baking dish (bottom lined with wax paper for easy removal later).
Bake for 30 minutes. Remove from pan while still warm. Allow to cool, then cut into 16 squares (or 32 mini bites)