1- Alright, y’all, let’s dive into making these fruit cake cookies it’s simpler than you might think! Start by preheating your oven to 300°F and lining a cookie sheet with parchment paper or a silicone mat to keep things from sticking. This step sets the stage for cookies that bake up just right.

2- Next, in a big bowl, cream together 1/2 cup of unsalted butter (at room temperature) and 3/4 cup sugar until it’s nice and fluffy. Then, beat in 1 large egg along with 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/4 teaspoon lemon extract to blend those flavors in perfectly.

3- In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda until everything’s mixed evenly. Gradually add this dry mix to your butter mixture, stirring just until it all comes together without overdoing it.

4- Now, fold in 1 cup diced candied pineapple, 1 cup diced candied red cherries, 1 cup diced candied green cherries, and 1 cup coarsely chopped pecans to get that fruity, nutty goodness distributed throughout the dough. Drop the dough by heaping tablespoons onto your prepared sheet, spacing them about 3 to 4 inches apart so they have room to spread.

5- Bake for 20-25 minutes, or until the edges turn a light golden color, then let them cool on the sheet for 5 minutes before moving to a wire rack. For a fun twist, if your dough spreads too much, just chill it in the fridge for 30 minutes first it’s a handy tip I’ve picked up over the years.