1-1/2 cup all-purpose flour 
1 teaspoon ground cinnamon 
1 teaspoon ground ginger 
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground cloves 
3/4 cup granulated sugar 
pinch of salt 
2/3 cup solid vegetable shortening 
3 large eggs 
1/4 cup milk 
3 tablespoons rum 
2/3 cup caramel chips (or toffee, or butterscotch) 
1/2 cup coarsely chopped macadamia nuts 

Butter a 9 x 9-inch baking pan. Thoroughly stir together the 
flour, spices, sugar and salt; set aside. In a large mixing 
bowl, beat together shortening and eggs until creamy. Beat in 
milk and rum. Gradually stir flour mixture into egg mixture. 
Stir in chips and nuts. Pour the batter into the prepared 
baking pan. Bake at 350F for 25 to 30 minutes or until the 
cookies start to pull from the sides of the pan. Allow to cool 
to room temperature and cut into 24 bars. 

Notes: Good Cookies for Christmas Exchanges!