In a medium bowl whisk together the flour, baking powder, soda and salt, then stir in the candied fruit, chocolate chips and nuts.
Beat together the sugar and butter until light and fluffy, approximately 2 minutes, then add the egg, orange juice and rum extract. Beat for two minutes.
Add the flour mixture to the creamed mixture and mix to combine. (If you wish at this point you can chill the dough for 30-60 minutes). Drop by spoonfuls on parchment paper lined cookie sheets. Cover the cookie sheets with plastic wrap and chill for 15-20 minutes while the oven is pre-heating. Remove from the fridge and bake for 10-12 minutes or until slightly golden.
Pre-heat oven to 350F (180C).
Let cool on pan for approximately 5 minutes then move to a wire rack to cool completely. Enjoy!
Notes
Once the cookie dough is mixed you can cover the bowl and chill for 30-60 minutes. You can also chill the dough balls on the prepared cookie sheets for 15-20 minutes while the oven is heating. This will help to keep the cookies from spreading.The cookies should be stored in an airtight container and will keep at room temperature for up to 3 days. Or store them in the refrigerator for up to 1 week.They can also be frozen in a freezer safe bag or container. They will keep in the freezer for up to 3 months.The unbaked cookie balls can also be frozen for up to 3 months, freeze the balls first on a cookie sheet then move to a freezer safe container. They can be baked without thawing although they will take a bit longer to bake.