In the bowl of an electric mixer, cream together butter and sugar; beat in egg yolks.

Sprinkle the rum over the fruits. Chopping the fruits and nuts is made easier with a food processor, or simply mound them together and sprinkle with a little of the flour to make chopping easier.

Stir the remaining flour together with the spices and salt to mix evenly. Then add remaining ingredients (except for the egg whites).

Beat the egg whites until stiff and fold into the batter. Drop by small teaspoonfuls onto a cookie sheet brushed with Crisco or vegetable oil.

Bake at 350°F for 10-15 minutes.

This batter may be made up in advance and frozen up to two months in advance. Cookies may be frozen.