– unsalted butter – sugar –egg – vanilla extract – almond extract – emon extract – all-purpose flour – candied pineapple – candied red cherries – candied green cherries – pecans
To prepare cookies, preheat the oven to 300°F and line a cookie sheet. Cream butter and sugar, add egg, vanilla, almond extract, and lemon extract. In a separate bowl, whisk flour, salt, and baking soda, gradually add to the butter mixture, and fold in candied fruit and pecans.
Drop heaping tablespoons of dough onto the sheet, bake for 20-25 minutes until golden brown, cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container for a few days or in the refrigerator for longer, and they can also be wrapped tightly and frozen for a few months.