1. In a bowl, mix the chopped candied cherries, pineapple, raisins or dates, and pecans. Sprinkle with 1/4 cup of flour and stir to coat the fruit and nuts. Set the mixture aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for about 2-3 minutes until the mixture is fluffy.
3. Add the egg, buttermilk, vanilla extract, and almond extract to the bowl. Beat on medium speed until everything is smooth and creamy.
4. Gently fold the fruit and nut mixture into the wet ingredients. Then, add the remaining flour, baking soda, and salt. Stir by hand until everything is well combined.
5. Drop about one tablespoon of dough onto cookie sheets, spacing them 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges and centers look fully set.
6. Allow the cookies to cool on the baking sheet for 2 minutes. Then transfer them to a cooling rack to cool completely.
Optional Notes:
– Feel free to use a mix of red and green candied cherries for a festive touch.
– Avoid using fruitcake mix; it contains flavors like lemon peel and citron that can overpower the cookies.
– Remember, under-baking can make the cookies too gooey, so be sure to bake them until fully set.
Enjoy your delightful Old-Fashioned Fruitcake Cookies!
