This recipe arrived in my life the year I decided to keep Christmas sweet and simple rather than carrying the usual heavy fruitcake to every gathering. I wanted the flavor of a classic holiday loaf but in a form that people would actually reach for at a party. These cookies do exactly that. They are buttery and tender with little pockets of candied pineapple and cherries that surprise the palate. The pecans add a toasty crunch that balances the chew of the fruit and the richness of the butter. I started making a single batch for a small office party and returned home with an empty tin and enough compliments to convince me to make them every year.

I first discovered this combination while adapting a family cookie for holiday entertaining. The extracts give a bright lift so the cookies never feel cloying. They keep well which made them perfect for cookie exchanges and school parties. One year my son brought a tin to his teacher and the teacher said they tasted just like the holidays in a bite. That memory is why this recipe is a keeper. The dough is forgiving and the technique is approachable even for cooks who do not bake often. If you want a make ahead sweet that travels well and looks festive on a plate these are a wonderful choice.

Ingredients

• Unsalted butter 1/2 cup softened Choose a high quality butter for the best flavor. If you prefer a milder profile use a European style brand which has a creamier texture. Let it come to room temperature for easier creaming.
• Granulated sugar 3/4 cup This gives the cookies a clean sweetness and helps with slight caramelization at the edges. If you like a deeper note you can substitute half with light brown sugar but the original texture is best with white sugar.
• Large egg 1 Use a fresh egg at room temperature for even incorporation and to help the cookies set gently in the oven.
• Vanilla extract 1 teaspoon Pure vanilla provides warm background flavor. Avoid imitation for best aroma.
• Almond extract 1/2 teaspoon Almond extract highlights the candied cherries and gives a fruitcake like impression without adding alcohol.
• Lemon extract 1/4 teaspoon A little citrus brightens the dough and keeps the sweetness from feeling flat. A small measure is all that is needed.
• All purpose flour 1 and 1/2 cups Scoop and level for accuracy. If you live in a humid climate spoon the flour into the cup instead of scooping directly from the bag to avoid over packing.
• Salt 1/2 teaspoon Salt balances the flavors and enhances the nuttiness of the pecans.
• Baking soda 1/2 teaspoon Provides a gentle lift so the cookies are tender but not cakey.
• Candied pineapple 1 cup chopped Choose a jarred or candied pineapple you like. Chop into small pieces and toss in a little flour if they are sticky so they do not sink into the dough.
• Candied red cherries 1 cup chopped These add color and bursts of sweet chew. Chop into quarters for even distribution.
• Candied green cherries 1 cup chopped The green cherries give that classic fruitcake look which makes these festive on a platter.
• Pecans 1 cup roughly chopped Toast the pecans in a dry pan for two to three minutes until fragrant if you want added depth. Cool before folding into the dough.

Instructions

Prepare the oven and pan Preheat the oven to 300 degrees Fahrenheit which is 150 degrees Celsius. Line a baking sheet with parchment paper or a reusable silicone mat for even baking. Use the low temperature to keep the centers soft while the edges set. Cream butter and sugar In a medium bowl beat the softened butter with the sugar until pale and fluffy about two to three minutes with an electric mixer on medium speed. The air incorporated at this stage gives the cookies a tender crumb. Add egg and extracts Beat in the egg and then the vanilla almond and lemon extracts until the mixture is smooth. Scrape the bowl as needed so everything is evenly mixed. The extracts are small in quantity but they layer the aroma beautifully. Combine dry ingredients In a separate bowl whisk together the all purpose flour the salt and the baking soda to distribute the leavening evenly. This step prevents pockets of sodium bicarbonate in the dough. Mix dough Slowly add the dry mixture to the butter mixture and mix until just combined. Avoid over mixing here which can develop gluten and make the cookies tough. Stop when you no longer see streaks of flour. Fold in mix ins Gently fold in the chopped candied pineapple the red cherries the green cherries and the pecans with a spatula. If the fruit seems sticky toss it lightly in a teaspoon of flour first to help it incorporate evenly. Scoop and bake Scoop heaping tablespoons of dough onto the prepared baking sheet leaving three to four inches between each mound. Bake for twenty to twenty five minutes until the edges are just turning golden. Remove from the oven and cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

Storage Tips

Store the cookies in an airtight container at room temperature for up to one week. For longer storage place parchment between layers to prevent sticking. To refrigerate keep them tightly sealed for up to three weeks. For freezing arrange the cooled cookies in a single layer on a sheet pan and freeze until solid then transfer to a heavy duty freezer bag. They will keep for three months. Thaw at room temperature while still sealed to avoid moisture forming on the surface. Reheat briefly in a low oven at 300 degrees Fahrenheit for five to seven minutes if you want the nuts to feel freshly toasted.

Ingredient Substitutions

If you want to swap pecans use walnuts or hazelnuts in a one to one ratio. For a nut free option omit the nuts and add an extra quarter cup of candied pineapple for texture. If you avoid eggs use a commercial egg replacer following the package instructions which may change the texture slightly. To reduce sweetness use half brown sugar and half granulated sugar but expect a softer color at the edges. You can also use mixed candied peel or dried cranberries instead of cherries for a different holiday note. Adjust fruit size by chopping smaller for even distribution.

Serving Suggestions

Serve on a platter with small paper doilies to collect crumbs. These are lovely alongside spiced tea or strong coffee. For a dessert table present them with a selection of cheeses and nut brittle for contrasting textures. They also make a charming edible gift in a tin wrapped with ribbon. Garnish the platter with fresh rosemary sprigs for a holiday look that gives a fragrant hint as guests help themselves.

Cultural Background

Fruitcake has a long history as a celebratory sweet that often includes candied fruit and nuts preserved in sugar or alcohol. Over time home bakers created variations that retained the signature fruit and nut combination while fitting local tastes. Turning the flavors into a small cookie is a modern adaptation that keeps the spirit of the original while making it more portable. These cookies honor that tradition by using the classic mix of cherries pineapple and pecans in a format that is easy to share and less formal than a loaf.

Seasonal Adaptations

In winter keep the original candied cherries and pineapple for color and tradition. For spring swap to dried apricots candied orange peel and toasted almonds which brightens the flavor. For a summer party reduce the extracts and add citrus zest for a fresher profile. Around Thanksgiving mix in cinnamon and a pinch of ground nutmeg to link the cookies to other seasonal desserts. Each small change makes the cookies feel appropriate for the moment while preserving the base technique.

Meal Prep Tips

Make a double batch and freeze half to save time during busy weeks. Portion the dough into measured tablespoon scoops and freeze the dough mounds on a sheet pan until firm then store in a bag. Bake directly from frozen adding a couple of minutes to the bake time. This lets you pull out a few cookies for unexpected company without the full prep. Label tins with the baking date and rotate thawed cookies into the fridge for up to three weeks.

These cookies are small celebrations that travel well and bring the warmth of the season without fuss. I hope you fold them into your holiday rituals and enjoy the easy pleasure of a bite sized classic.