Ingredients

1/2 cup unsalted butter (room temperature)

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon lemon extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup diced candied pineapple

1 cup diced candied red cherries

1 cup diced candied green cherries

1 cup coarsely chopped pecans

Instructions

Step 1: Preheat your oven to 300°F (150°C) and line a cookie sheet with a silicone mat or parchment paper. Set aside.

Step 2: Use a mixer to cream the butter and sugar together until the mixture is light and fluffy. Then add the egg, vanilla extract, almond extract, and lemon extract, mixing until well combined.

Step 3: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture to the butter mixture, stirring until just combined. Gently fold in the diced candied pineapple, red and green cherries, and chopped pecans.

Step 4: Drop the dough by heaping tablespoons onto the prepared cookie sheet, spacing them about 3 to 4 inches apart. Bake for 20 to 25 minutes or until the cookies are just golden brown around the edges.

Step 5: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, try soaking the candied fruits in a tablespoon of rum or brandy for a few hours before folding them into the dough.

Swap pecans for walnuts or almonds if you prefer a different nut flavor or texture.

Add a pinch of cinnamon or nutmeg to the dry ingredients to enhance the warm spice notes of the cookies.

If you don’t have lemon extract, you can substitute with a little lemon zest for a fresh citrus touch.

Storage

Store the cookies in an airtight container at room temperature for up to a few days. For longer storage, keep them in the refrigerator, where they will stay fresh for up to two weeks. You can also freeze the cookies by wrapping them tightly; they will keep well for up to three months. To enjoy, thaw at room temperature before serving.

FAQs

Can I use dried fruit instead of candied fruit?

Yes, you can substitute dried fruit like raisins or chopped dried apricots, but keep in mind the cookies will be less sweet and the texture may be chewier compared to using candied fruit.

Why bake these cookies at a low temperature (300°F)?

Baking at a lower temperature helps the cookies cook evenly without browning too quickly, preserving the moist texture and allowing the flavors of the fruit and nuts to develop fully.