Step 1

Preheat the oven to 300°F and line a cookie sheet with a silicone mat or parchment paper. Set aside.

Step 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.

Step 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.

Step 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.