fruit

1/2 cup butter, unsalted softened

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1/4 teaspoon lemon extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 pound candied red cherries, diced

1 cup candied green cherries, diced

1 cup candied pineapple, diced

1/4 cup candied orange peel

4 cups chopped pecans

Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silicone mat.

Using an electric mixer cream the butter and sugar until it’s fluffy. Add eggs one at a time, vanilla, lemon extract, almond extract and mix well.

Sift flour, salt, cinnamon and baking soda together in separate bowl. Gradually add the flour to butter mixture and mix well. Fold in all the candied fruit and pecans.

Drop dough by tablespoons or use a cookie scoop. Space 3-4 inches apart and bake for 20 minutes or till golden.

Allow to cool for 5 minutes before transferring to a wire rack.

Store in an airtight container.