WELSH TEA COOKIES

Steps:

• Preheat oven to 375F. Combine dried fruit and brandy in medium bowl; let sit at least 10 minutes to plump. Combine flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, salt, and cloves in medium bowl.
• Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture at low speed until well blended. Stir in fruit and brandy mixture with spoon. Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in small bowl. Shape heaping teaspoonfuls of dough into 1 inch balls; roll balls in cinnamon sugar to coat. Place balls 2 inches apart on ungreased cookie sheets.
• Press balls to 1/4 inch thickness using bottom of glass dipped in sugar. Press 3 almond slices into center of each cookie, if desired. Bake 10-12 minutes or until lightly browned. Remove to wire racks; cool completely. Store tightly covered at room temperature or freeze up to 3 months.