These cookies are overflowing with candied fruit and golden raisins laced with brandy, along with toasted almonds, giving them a jumbled appearance. The cooled cookies are topped with a drizzle of vanilla glaze, perfect for your holiday cookie tray.

Holiday Glazed Jumbles

Ingredients:

Dough:

1¼ cups candied fruit mix (fruitcake mix)
½ cup golden raisins

¼ cup brandy or bourbon

1¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¼ cup (½ stick) unsalted butter, room temperature

2/3 cup firmly packed light brown sugar

1 large egg

¼ cup sour cream

1 cup blanched, slivered almonds, toasted and coarsely chopped

Vanilla Glaze:

3 cups confectioners' (powdered) sugar

2 tablespoons corn syrup

1 teaspoon pure vanilla extract

3 to 4 tablespoons warm milk (preferably whole milk)

Directions:

Dough:

1. In a small mixing bowl, combine candied fruit mix, golden raisins, and brandy or bourbon. Stir to mix, then heat mixture in the microwave for 1 to 2 minutes or until hot. Set aside to cool to room temperature.
   
   
2. In a small bowl, combine flour, baking powder, baking soda, and salt; whisk together to mix. Set aside.
   
   
3. In a large bowl of an electric mixer, combine butter and brown sugar; beat together on medium speed until mixture appears light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg beat until thoroughly mixed. Add sour cream and beat until mixed. Add flour mixture; beat on low speed just until mixed.
   
   
4. Remove the bowl from the mixer. Using a large rubber spatula, fold in the almonds and fruit and brandy mixture.
   
   
5. Cover dough and refrigerate until chilled, about 1 hour.
   
   
6. Preheat oven to 375 degrees F.   Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Bake:
7. Drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Vanilla Glaze:
8. In a medium bowl, and using an electric hand mixer or wooden spoon, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, and then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency. The glaze should be like a soft icing. Drizzle glaze over cooled cookies.
   
   Makes about 3 dozen cookies
   
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