In a stand mixer or with a wooden spoon, combine 1 cup of softened butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat until light and fluffy, about 3-4 minutes.

Gradually add 2 cups of all-purpose flour, mixing on low speed until just combined. Avoid overmixing.

Gently fold in 1 cup of chopped glazed fruits and glazed cherries.

Divide the dough into two equal squares and wrap tightly in plastic wrap. Chill in the refrigerator for about 25 minutes.

Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.

Cut the chilled dough into strips approximately 1 and 3/4 inches wide, then slice into 2-inch pieces. Arrange on baking sheets.

Bake for 23-25 minutes or until edges are barely golden.

Allow cookies to cool on baking sheets for about 5 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of milk (or rum) until smooth.

Apply a generous layer of glaze to each cookie and let set for about 15 minutes before serving.