Preheat the oven to 300°F (150°C). Line a cookie sheet with a silicone mat or parchment paper.

In a mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy.

Add the egg, vanilla extract, almond extract, and lemon extract. Mix until combined.

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

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Fold in the diced candied pineapple, red cherries, green cherries, and pecans.

Drop the cookie dough by heaping tablespoons onto the prepared baking sheet, spacing 3–4 inches apart.

Bake for 20–25 minutes, until the edges are just golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.