Preheat the oven to 350°F and line a large baking sheet with parchment paper. 

In a small bowl, combine the golden raisins, cherries, and red wine vinegar and let sit for 10 minutes. Reserving the wine, drain the dried fruit. 

In a large bowl, mix together the applesauce, maple syrup, vanilla, and salt until well combined. 

Add half of the flour and mix it in to the batter, scraping down the sides of the bowl as necessary, until incorporated. 

Mix in ¼ cup of the reserved wine, followed by the remaining flour and mix until a firm but pliable dough comes together. If the dough looks dry or crumbly, beat in a little more of the wine, 1 tablespoon at a time – but do not let the dough get too wet. If the dough is too sticky add in more flour a little at a time until you can pick up the dough. 

Add the raisins, cherries, almonds, and pine nuts and mix until combined. 4

Turn the dough out onto a flat, lightly floured surface and knead with your hands several times to make sure the fruit and nuts are fully incorporated. 

Place the dough on the prepared baking sheet and pat into a large rectangle, ½ inch thick. 

Bake until browned, 20–25 minutes. They might still feel a bit soft but will firm up as they cool. 

Cut the cookies into squares or rectangles while still warm and soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.