In a stand mixer, beat 1 cup of room-temperature butter with 1 cup of powdered sugar and 1 teaspoon of vanilla extract on medium speed until light and fluffy (3-4 minutes).

Gradually add 2 cups of all-purpose flour to the creamed mixture on low speed until just combined.

Gently fold in 1 cup each of glazed fruits and glazed cherries using a spatula or hands.

Shape the dough into two squares, wrap in plastic wrap, and refrigerate for about 25 minutes.

Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper.

Remove chilled dough from refrigerator, slice into strips, and cut into cookie-sized pieces.

Place cut cookies on baking sheets, spacing them an inch apart, and bake for 23-25 minutes until lightly golden.

Cool cookies on baking sheets for 5 minutes before transferring them to wire racks.

Whisk together 1 cup of sifted powdered sugar with 2-4 tablespoons of rum or milk until smooth.

Once cooled, apply glaze over cookies using a pastry brush and let set for 30 minutes before stacking.