- 1 cup halved dried cherries
- 1 cup dried currants (about 5 ounces)
- 1 cup chopped pitted dates
- 1 cup golden raisins (about 5 ounces)
- 1 cup brown raisins (about 5 ounces)
- 1 cup chopped Simple Candied Orange Peel
- 6 tablespoons bourbon, divided
- 6 tablespoons dry Sherry (preferably imported), divided
- 9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
- 1 cup coarsely chopped walnuts
- 2 cups all purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 cup (packed) powdered sugar
- 4 teaspoons (or more) bourbon
- 4 teaspoons (or more) dry Sherry (preferably imported)
- Diced or slivered Simple Candied Orange Peel
- Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
- 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.
- 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.
- Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
- 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.
- 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.