Step 1: Prepare the Oven and Cookie Sheet

Start by preheating your oven to 300°F (150°C).

Line a cookie sheet with a silicone mat or parchment paper to prevent sticking and ensure easy cleanup.

Once lined, set the prepared cookie sheet aside for later use.

Step 2: Cream the Butter and Sugar

In a mixing bowl, use a mixer to cream together the butter and sugar until the mixture becomes light and fluffy.

This may take a few minutes depending on the speed of your mixer.

Then, add the egg, vanilla extract, almond extract, and lemon extract.

Mix well until all ingredients are thoroughly combined into a smooth mixture.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the flour, salt, and baking soda.

Gradually add this flour mixture to the creamed butter mixture.

Mix well until the dough is uniform and all of the flour is incorporated.

Be sure not to over-mix to maintain a tender crumb in the cookies.

Step 4: Add Candied Fruit and Pecans

Once the dough is ready, gently fold in the candied fruit and pecans.

Ensure that they are evenly distributed throughout the dough, which will contribute to the tasty crunch and flavor in every bite.

Step 5: Shape and Bake the Cookies

Using heaping tablespoons, drop the dough onto your prepared cookie sheet, spacing them about 3 to 4 inches apart to allow for spreading during baking.

Place the cookie sheet in the preheated oven and bake for 20 to 25 minutes, or until the cookies are just golden brown around the edges.

Step 6: Cool and Store the Cookies

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

Once cooled, store the cookies in an airtight container at room temperature for a few days, or keep them in the refrigerator for longer storage.

For extended storage, wrap the cookies tightly and freeze for up to a few months.