Ingredients Jump to Instructions ↓

  1. 1/2 c Butter or margarine;

  2. -softened 2 c Sugar

  3. 4 lg Egg

  4. 1 ts Grated lemon rind

  5. 1/2 ts Vanilla extract

  6. 1/4 ts Almond extract

  7. 5 c Flour

  8. 2 ts Baking soda

  9. 1 ts Baking powder

  10. 1/2 ts Salt

  11. 3/4 c Dried cranberries

  12. 3/4 c Dried tart cherries

  13. 1/2 c Candied orange rind

  14. 3/4 c Whole blanched or slivered

  15. 11/96 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs,

  16. 1 at a time, beating after each addition. Add lemon rind and next

  17. 2 ingredients, mixing well. Combine flour and next

  18. 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

  19. 2 inch log on a lightly greased baking sheet. Flatten logs slightly. Bake at

  20. 30 to 35 minutes or until golden brown. Cool on baking sheet

  21. 5 minutes. Transfer to a wire rack to cool completely. Cut each log diagonally into 1/2 inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets. Bake at

  22. 325 for 10 minutes; turn cookies over, and bake

  23. 10 additional NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots. --


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