Ingredients

1 cup chopped candied red cherries (finely chopped, about 1/4-inch pieces)

1/4 tsp lemon extract

1 large egg

1/2 tsp almond extract

1 cup chopped candied pineapple

1 tsp vanilla extract

1 cup chopped candied green cherries

1 cup chopped pecans (toasted for improved flavor)

3/4 cup granulated sugar

1/2 cup unsalted butter (softened at room temperature, about 70°F)

1 1/2 cups all-purpose flour (King Arthur brand recommended for consistent results)

1/2 tsp salt

1/2 tsp baking soda

Instructions

Step 1: Preheat your oven to 300°F (150°C). Line a cookie sheet with a silicone mat or parchment paper to prevent sticking and make cleanup easier. Set the cookie sheet aside.

Step 2: In a mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. This may take a few minutes depending on your mixer’s speed. Add the egg, vanilla extract, almond extract, and lemon extract, then mix well until smooth.

Step 3: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the creamed butter mixture, mixing just until combined. Avoid over-mixing to keep the cookies tender.

Step 4: Gently fold in the chopped candied red cherries, green cherries, pineapple, and toasted pecans. Make sure they are evenly distributed throughout the dough.

Step 5: Drop heaping tablespoons of dough onto the prepared cookie sheet, spacing them about 3 to 4 inches apart to allow for spreading. Bake in the preheated oven for 20 to 25 minutes, or until the edges turn just golden brown.

Step 6: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. Once cooled, store in an airtight container.

Tips & Variations

Toast the pecans lightly in a dry skillet before chopping to enhance their flavor and crunch.

For an extra festive touch, drizzle cooled cookies with a simple glaze made from powdered sugar and lemon juice.

Substitute candied fruits with dried cranberries or chopped dates for a different take on the classic fruitcake flavor.

If you prefer a softer cookie, reduce baking time by a few minutes and let the cookies cool on the sheet.

FAQs

Can I use different nuts instead of pecans?

Yes, you can substitute pecans with walnuts or almonds depending on your preference. Toasting the nuts before adding them will improve their flavor and texture.

Will these cookies last long if made ahead for the holidays?

Absolutely. When stored properly in an airtight container, these cookies maintain their flavor and texture for up to two weeks refrigerated. They also freeze well for up to three months—just thaw them at room temperature before serving.