Cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar in a large mixing bowl using an electric mixer on medium speed for about 3 minutes until light and fluffy.

Add 1 teaspoon of pure vanilla extract and mix until well incorporated.

Gradually add 2 cups of all-purpose flour, mixing at low speed until just combined, until no flour streaks remain and you see a soft dough forming.

Gently fold in 1 cup of assorted glazed fruits into the dough.

Divide the dough into two equal parts, shape each into a 7-inch square, wrap in plastic wrap, and refrigerate for about 25 minutes.

Remove the dough squares from the refrigerator and slice into 1¾-inch strips, then cut those into 2-inch pieces.

Preheat your oven to 325°F (160°C) and bake the cookies for approximately 20 minutes until just set and lightly golden on the edges.

Allow cookies to cool completely on a wire rack, then whisk together 1 cup of powdered sugar with 2 to 3 tablespoons of milk or rum until smooth and drizzle over cooled cookies.