In modern times, fruitcake has become a food to make fun of rather than a holiday staple. However, sometimes it’s all in how you package it. For example, give these fruitcake cookies a try.

This is not your basic fruitcake cookie. Attention to ingredients adds a lot of flavor. (Stacey Little / Southern Bite)

Old-Fashioned Fruitcake Cookies

 Prep time: 15 minutes

 Cook time: 25 minutes

 Serves: 4 dozen

Ingredients

• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon lemon extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup diced candied pineapple
• 1 cup diced candied red cherries
• 1 cup diced candied green cherries
• 1 cup coarsely chopped pecans

Instructions

1. Preheat the oven to 300 degrees. Line a cookie sheet with a silicone mat or parchment paper. Set aside.
2. Use a mixer to cream the butter and sugar together until fluffy. Add the egg, vanilla extract, almond extract and lemon extract and mix well.
3. In another bowl, whisk together the flour, salt and baking soda. Gradually add the flour mixture to the butter mixture and mix well. Fold in the candied fruit and pecans.
4. Drop the dough by heaping tablespoonsful onto the prepared cookie sheet about 3 to 4 inches apart. Bake for 20 to 25 minutes or until just golden brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for a few days or in the refrigerator for longer. Cookies can be wrapped tightly and frozen for a few months.

Notes

If you find the cookies spread too much for your liking, a 30-minute rest in the fridge will help. Just keep the dough chilled until you scoop it out onto the cookie sheet.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”