Preheat your oven to 300°F (150°C) and line a baking sheet with 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 extracts to the butter-sugar mixture, mixing until well combined.

In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this to the wet ingredients, mixing just until combined.

Fold in the chopped candied fruit and pecans into the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, 3-4 inches apart.

Bake for 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.