Ingredients
1 cup golden raisins3/4 cup dried cherries1/2 cup diced dried apricots3/4 cup water1/4 cup rum or additional water3/4 cup chopped pecans1/3 cup diced crystallized ginger1/3 cup diced candied orange peel1 cup butter, softened2 cups sugar, divided 2 large eggs, room temperature1-1/2 teaspoons rum extract3-1/2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon saltGLAZE:3 cups confectioners’ sugar3 to 5 tablespoons 2% milk3 tablespoons rum or additional milk
Preparation
Place first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel.
Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture.
Place remaining 1/2 cup sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment-lined baking sheets.
Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely.
Mix glaze ingredients. Drizzle over cookies.
