Step 1
Roughly chop nuts, if using, into small pieces. Set aside in a medium bowl. Roughly chop the dried fruit into small pieces. Place the fruit mixture in a microwave-safe bowl and pour the rum over it. Heat at 30-second intervals in the microwave until the rum feels warm to the touch. Cover and let it sit at room temperature for at least 30 minutes, stirring occasionally to ensure all fruit is covered with the liquid. Strain through a fine-mesh sieve, pressing down on the fruit to release as much liquid as possible. Reserve any leftover liquid.
Step 2
Add the strained fruit to the bowl of chopped nuts and stir to combine. Remove ½ cup (~85 grams) of the mixture from the bowl; this will be used to press on top of the cookies.
Step 3
In a large bowl, whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves until well combined. Set aside.
Step 4
In the bowl of a stand mixer using the paddle attachment, mix the Redpath® Golden Yellow Sugar and orange zest until well combined and zest becomes fragrant. Add in the cubed butter, cream until mixture is light and fluffy; 3 to 5 minutes.
Step 5
Add in egg, vanilla extract, and 1 tablespoon (15 ml) of the reserved soaking liquid. If there is not enough of the soaking liquid, add additional rum (or juice) to make it equal to 1 tablespoon. Mix until egg is fully incorporated.
Step 6
Scrape down the sides of the bowl, add the dry ingredients, mix on low until it just forms a dough. Add in strained fruit and nuts, and mix on low until well combined; do not overmix. Cover and chill for at least 30 minutes.
Step 7
Meanwhile, preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Step 8
With a small trigger-style scoop, portion out the dough and roll into about golf-sized balls. Space the dough balls about 2 inches apart on the prepared baking sheets. Flatten to ½-inch thickness with a flat-bottomed drinking glass. Press or sprinkle the tops of each cookie with the remaining diced fruit and nuts.
Step 9
Bake in the preheated oven for 10 to 12 minutes, or until golden around the edges (see Chef’s Tips). Cool slightly on the pan before removing to a wire cooling rack; cool completely before glazing.
Step 1
In a small bowl, whisk together the Redpath® Icing Sugar, reserved soaking liquid (or enough rum or juice to equal two tablespoons), almond extract, and salt until smooth (see Chef’s Tips).
Step 2
Drizzle or dip the cookies in the glaze and place onto a wire cooling rack to set. Alternatively, use a clean pastry brush and brush completely cooled cookies with the glaze.
*Ensure ingredients are at room temperature before proceeding with the recipe.
*Any dried or candied fruit and nuts can be used for the cookies: cranberries, raisins, cherries, apricots, pineapple, currants, dates, figs, ginger, almonds, pecans, walnuts, hazelnuts, pistachios, cashews, macadamia nuts.
*If rum is not available, whisky, brandy, port, or juice (unsweetened orange, apple, apple cider, grape) can be used instead. Note that the longer the dried fruit is soaked, the more noticeable the flavour of the liquid becomes.
*If Redpath® Golden Yellow Sugar is not available, Redpath® Dark Brown Sugar can be used in its place. Note that the resulting cookies may have a more pronounced caramel flavour and may be darker in colour than the original cookie.
*To make misshapen cookies circular, immediately place a large round cookie cutter (slightly bigger than the baked cookies) over the cookie upon removal from the oven, and swirl the warm cookie into shape.
*For an alcohol-free glaze, use the same amount of juice, milk, or water in its place and add a teaspoon (5 ml) of pure vanilla extract (or rum extract).
*If a thicker glaze is desired, add about 1 tablespoon of Redpath® Icing Sugar at a time and whisk until the desired consistency is reached. If a thinner glaze is desired, add and whisk in about 1 teaspoon (5 ml) of the liquid used (or water) until the glaze is at the desired transparency.
