Old-fashioned Fruitcake Cookies

Directions

1. 1.

   Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.

2. 2.

   Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.

3. 3.

   Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.

4. 4.

   Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.

5. 5.

   Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.

6. 6.

   Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.