Ingredients:

  • 1 cup (150g) mixed dried fruit (cranberries, raisins, currants, candied peel), finely chopped
  • 1/4 cup (60ml) dark rum or brandy (optional, or substitute with apple juice or strong tea)
  • 1 cup (227g/8oz) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (50g) chopped walnuts or pecans (optional)

Instructions:

  1. Combine chopped dried fruit and rum/brandy (or substitute) in a bowl. Cover and let sit for at least 30 minutes, or up to overnight, stirring occasionally.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Fold in the soaked fruit (drained, if necessary) and chopped nuts (if using).
  7. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 1 hour, or up to overnight.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes.
  10. Place cookies on prepared baking sheets, leaving about 1 inch between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  11. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.