Step 1

Preheat oven to 350°F. Line baking sheets with parchment paper. NOTE, the cookies need to cool for 20 minutes directly on the baking sheets after they emerge from the oven, so having more than a couple baking sheets is ideal to allow each batch of cookies enough time to cool, the baking sheet itself time to fully cool, and new dough to be scooped and arranged on the sheets before being baked again. I use 5 baking sheets in rotation for this recipe.

Step 2

Combine chopped glacé cherries, glacé pineapple, dried chopped cherries, pecans, and walnuts in a bowl. Toss with 1/4 cup of the flour. Use your hands to mix well and coat all pieces completely. Set the floured fruits and nutmeats aside.

Step 3

In the bowl of a stand mixer (or using a handheld electric mixer with a large mixing bowl), cream the softened butter and sugar until fluffy, about 3 minutes. Add the egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and very, very creamy, about 2 minutes.

Step 4

Add the fruits and nutmeats mixture, remaining flour, baking soda, and salt. Mix until combined.

Step 5

Use a 1 tablespoon measure cookie scoop to drop the dough approximately dough 21/2-inches apart onto each baking sheet. Bake at 350℉ for 12-14 minutes until the edges and centers are baked and slightly golden.

Step 6

Cool on baking sheet for 20 minutes before using a wide metal spatula to remove to wire cooling racks to cool completely.