Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter Or Margarine; Softened |
| 2 cups | Sugar |
| 4 larges | Egg |
| 1 teaspoon | Grated Lemon Rind |
| ½ teaspoon | Vanilla Extract |
| ¼ teaspoon | Almond Extract |
| 5 cups | Flour |
| 2 teaspoons | Baking Soda |
| 1 teaspoon | Baking Powder |
| ½ teaspoon | Salt |
| ¾ cup | Dried Cranberries |
| ¾ cup | Dried Tart Cherries |
| ½ cup | Candied Orange Rind |
| ¾ cup | Whole Blanched Or Slivered Almonds; Coarsely Chopped |
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well.
Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.
Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet. Flatten logs slightly.
Bake at 325 for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely.
Cut each log diagonally into ½ inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.
Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool. Yield: 3½ dozen NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.
Recipe By : Cindy Briscoe Southern Living 11/96 Posted to MC-Recipe Digest V1 #314 Date: Fri, 22 Nov 1996 08:07:03 -0600 From: "Never Tell" <madsky@...>