Start by preheating your oven to a 350°F, preparing a stage with two baking sheets lined with parchment paper or silicone mats. In a small mixing bowl, gather golden raisins, dried cranberries, dried cherries, and a splash of rum. Toss them.

In the food processor, bring together cornmeal, cornstarch, sugar, baking powder, xanthan gum, and a pinch of salt. Give them a whirl for 5 seconds. Introduce slices of butter, pulsing in an on-and-off rhythm.

In a small cup, whisk together eggs, milk, the zest of an orange for a kiss of citrus, and a dash of vanilla, mixing well. With a gentle hand, drizzle this liquid gold into the processor, pulsing about 10 times. Should the dough play coy, persuading it with additional milk, teaspoon by teaspoon.

Transfer the dough into a mixing bowl, folding in the rum-soaked fruits and any lingering spirits.

Spoon spoonsful of dough, about 1 tablespoon each, onto your prepared sheets, leaving space to spread. Bake for 20 to 25 minutes. Allow them a brief rest on their sheets before transferring them to a wire rack to cool.

For those who seek variety, consider replacing some of the dried fruits with toasted, chopped walnuts, or venture into the candied realm with chopped citrus peels and cherries.