Preheat the oven to 350º Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Combine 1 cup flour, baking soda, and salt in a bowl and set aside.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract and almond extract. Mix to combine.
Stir in flour mixture until just combined and no more steaks of flour remain.
In a separate bowl, combine the raisins, candied cherries, dried pineapple with the remaining 2 tablespoons of all-purpose flour. Stir to completely coat the fruit in the flour.
Add the candied fruit mixture and chopped pecans to the cookie dough. Stir until just combined.
Drop tablespoon-sized pieces of dough onto the prepared baking sheet, leaving about 2 inches between each ball of dough.
Bake at 350F for 10-12 minutes, just until the cookies begin to brown on the edges. They will not spread much.
Remove from the oven and let the cookies cool for 5 minutes before transferring to a wire rack to finish cooling. Serve and enjoy!
