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

In a large mixing bowl, cream softened unsalted butter and granulated sugar until light and fluffy for about 3–4 minutes.

Add an egg and the extracts to the mixture, mixing until fully combined and smooth.

In another bowl, whisk together the all-purpose flour, baking soda, and salt, then slowly mix into the wet ingredients until just combined.

Gently fold in chopped candied fruits and optional pecans, ensuring even distribution in the dough.

Drop heaping amounts of dough onto the prepared cookie sheet, spacing them 3–4 inches apart.

Bake the cookies for 20–25 minutes until golden brown around the edges and soft in the center.

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

Store cookies in an airtight container at room temperature or refrigerate for longer shelf life.