Preheat your oven to 300°F (150°C) and line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.

Add the egg and vanilla, almond, and lemon extracts, blending on low to medium speed until fully combined, about 1-2 minutes.

In a separate bowl, whisk together flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.

Fold in the chopped candied fruits and pecans until evenly distributed through the dough.

Drop heaping tablespoons of dough onto the baking sheet, leaving 3-4 inches between each scoop.

Bake for 20-25 minutes or until the edges are golden brown. The centers may appear slightly soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.