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

Cream together the room-temperature unsalted butter and granulated sugar for about 3-5 minutes until light and fluffy.

Add in the egg, vanilla, almond, and lemon extracts to the butter and sugar mixture, mixing until well combined.

In another bowl, whisk together the all-purpose flour, salt, and baking soda, then gently fold into the wet mixture.

Fold in the chopped candied fruits and pecans, ensuring even distribution throughout the cookie dough.

Using a tablespoon, scoop out dough portions and drop them onto the prepared cookie sheet, spaced 3-4 inches apart.

Bake for approximately 20-25 minutes, until edges are golden brown and centers are slightly soft.

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