Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

Cream together the softened unsalted butter and granulated sugar using an electric mixer for about 3-4 minutes until light and fluffy.

Add in the room temperature egg along with vanilla extract, almond extract, and lemon extract. Mix on low speed until just combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring on low speed.

Gently fold in the chopped candied fruit and pecans until evenly distributed.

Drop heaping tablespoons of cookie dough onto your prepared baking sheet, spacing about 3-4 inches apart.

Bake for 20-25 minutes until golden brown around the edges. The centers should appear slightly soft.

Allow cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.