Cookie 3/4 cup chopped dried mixed fruit
2 Tblsp cognac or brandy
2 1/4 cups flour
2 1/2 tsp cinnamon, divided
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup butter, softened
1 1/4 cups sugar, divided
1 egg
1/3 cup sliced almonds (optional)

Combine dried fruit and cognac in medium bowl and let sit at least 10 minutes to plump. Place flour, 1 1/2 tsp cinnamon, baking powder, baking soda and cloves in medium bowl; stir to combine.

Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down the side of bowl once. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended, scraping down the bowl once. Stir in fruit mixture.

Combine remaining 1/4 cup sugar and 1 tsp cinnamon in small bowl. Roll heaping teaspoons of dough into 1 inch balls; roll balls in cinnamon sugar to coat. Place balls 2 inches apart on ungreased cookie sheets. Press balls into 1/4 inch thickness using the bottom of a glass, dipped in granulated sugar. Press 3 almond slices horezontally into the center of the cookie. Bake 10 to 12 minutes or until lightly browned. Remove tea cakes to wire rack to cool completely. Store tightly covered at room temperature or freeze up to 3 months.