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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1/2 cup butter or margarine, softened |
2 cups sugar |
4 large eggs |
1 1/2 teaspoons grated lemon rind |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
5 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup dried cranberries |
3/4 cup dried tart cherries |
1/2 cup candied orange rind |
3/4 cup whole blanched or slivered almonds, coarsely chopped |
Directions:
1. 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.
2. Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
3. Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.
4. Divide dough in half; shape each portion into a 14- x 2-inch log on a lightly greased baking sheet. Flatten logs slightly.
5. 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.
6. 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.
7. Bake at 325° for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.
8. NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.
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