Prep Time: 5 mins Cook Time: 25 mins Makes: 4 dozen
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
Heat oven to 300 F and line a cookie sheet with a silicone mat or parchment paper. Set aside.
Use a mixer to cream butter and sugar until fluffy. Add egg, vanilla extract, almond extract and lemon extract; mix well.
In another bowl, whisk together flour, salt and baking soda. Gradually add flour mixture to butter mixture and mix well. Fold in candied fruit and pecans.
Drop dough by heaping tablespoonfuls onto the prepared cookie sheet about 3 to 4 inches apart. Bake 20 to 25 minutes or until just golden brown. Allow to cool about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for a few days or in the refrigerator for longer. Cookies can be wrapped tightly and frozen for a few months.