Makes 84 cookies
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) shortening
1 cup (250 mL) packed brown sugar
1 teaspoon rum extract
2-1/2cups cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (250 mL) red and or green cherries or green candied cherries, quartered
1 cup (250 mL) raisins
1 cup (250 mL) candied citrus peel
3/4 cup (175 mL) coarsely chopped pecans
about 3 cups (750ml) pecan halves, optional
Rum Glaze (optional):
1 1/3 cups (325 mL) icing sugar
3 tablespoon amber rum
In large bowl, beat together butter, shortening and brown sugar until fluffy; beat in eggs, 1 at a time. Beat in rum extract.
In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt; stir into butter mixture in 3 additions. Stir in cherries, raisins, citrus peel and chopped pecans.
Drop by 1 tablespoon, 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Press pecan half (if using) onto each. Bake in 350°F (180°C) oven until bottoms are golden brown but centres are still soft, about 14 minutes. Transfer to racks; let cool completely.
Rum Glaze: In bowl, stir icing sugar with rum until smooth; drizzle about 1/2 teaspoon over each cooled cookie. Let dry until set, about 10 minutes.