Preheat the oven to 375 degrees F. Line cookies sheets with parchment paper.
Using an electric mixer, cream the butter and sugar until light and fluffy—3-5 minutes. Add the vanilla, spices, orange zest and egg + extra yolk, beat together. Slowly add the flour until just combined. Don't over mix.
Dump the dough onto plastic wrap and wrap the dough well. Refrigerate for at least an hour before rolling out. Once the dough had chilled, flour a clean work surface, and break off a quarter of the dough, leaving the rest in the fridge. Roll the dough out evenly until 1/4-inch thick.
Using a 2 to 2 1/2-inch round cookie cutter, cut out the cookies. Use a small 1/2- to 3/4-inch cutter, or small bottle cap to cut out the centers. Collect the leftover dough re-roll and cut. Place on prepared cookie sheets, and repeat with the rest of the dough.
Bake the cookies for 6-8 minutes, then allow them to cool on the cookies sheets another 2-3 minutes before moving to a cooling rack. Cool completely before glazing.
For the Rum Glaze: Whisk the powdered sugar, rum and cream together until smooth. Dip the tops of the cookies in glaze (or spread with a small spatula) and place back on the cooling rack.
Mix the dried fruit and nuts together and press a small amount of the top of each cookie.