Old-fashioned Fruitcake Cookies

Ingredients

• 2 cups all purpose flour divided
• 1 teaspoon double-acting baking powder 
• 4 teaspoons bourbon ()
• 1 cup dates pitted chopped
• 1 cup cherries dried halved
• 5 ounces currants dried
• 4 teaspoons cooking sherry dry () (preferably imported)
• 2 large eggs 
• 5 ounces golden raisins 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon nutmeg freshly grated
• 108  foil bonbon-size baking cups (1-inch-diameter)
• 1 cup powdered sugar packed ()
• 5 ounces brown raisins 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 1 cup walnuts coarsely chopped

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Toss first 6 ingredients in largebowl.
2. Mix in 4 tablespoons each bourbonand Sherry. Cover; soak 2 to 24 hours.
3. Position rack in center of oven; preheatto 325°F. Arrange about 36 baking cupson each of 3 rimmed baking sheets. Stirwalnuts, then 1 cup flour into fruit mixture,coating evenly.
4. Whisk 1 cup flour, bakingpowder, salt, and spices in medium bowl.
5. Beat sugar and butter in another largebowl until smooth. Beat in eggs, 1 at a time.Beat in dry ingredients, then remaining 2tablespoons each bourbon and Sherry. Foldin fruit mixture. Drop batter by heapingteaspoonfuls into baking cups.
6. Bake cookies, 1 sheet at a time, untillight brown, about 23 minutes. Cool.
7. Mix sugar and4 teaspoons each bourbon and Sherry inbowl.
8. Add more liquor by 1/2 teaspoonfuls inequal amounts to thin if necessary.
9. Spoon glaze over cookies; garnish withpeel.
10. Let stand until glaze sets, at least 2hours. DO AHEAD: Can be made 1 weekahead. Store between sheets of waxed paperin airtight container at room temperature.