Almond-cherry fruitcake cookie
, at room temperature
, or 1/2 tsp rum extract with 2 tbsp of water
Preheat oven to 350F (180C). Lightly spray or oil a baking sheet. In a medium bowl, using a fork, stir flour with spices, baking soda and baking powder. In a large bowl, using an electric mixer, beat butter with sugar for 2 min, scraping down side of bowl if necessary. Beat in egg, rum and vanilla just until mixed. Don’t worry if it separates – it will come together when flour mixture is added. Gradually beat in flour mixture. Then, using a wooden spoon, stir in 1 cup (250 mL) dried cherries, 1 cup (250 mL) chopped skin-on almonds and 1 cup (250 mL) coarsely chopped glacé cherries. Dough will be thick and chunky.
Drop heaping teaspoons (7 mL) of dough onto baking sheet, about 2 in. (5 cm) apart. Scatter a few sliced skin-on almonds on top of each cookie. Bake in centre of preheated oven until cookies are deep golden, 10 to 12 min. Remove from oven. Let stand 2 min on baking sheet, then remove to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.