| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter Or Margarine; Softened |
| 2 | c | Sugar |
| 4 | lg | Egg |
| 1 | ts | Grated Lemon Rind |
| 1/2 | ts | Vanilla Extract |
| 1/4 | ts | Almond Extract |
| 5 | c | Flour |
| 2 | ts | Baking Soda |
| 1 | ts | Baking Powder |
| 1/2 | ts | Salt |
| 3/4 | c | Dried Cranberries |
| 3/4 | c | Dried Tart Cherries |
| 1/2 | c | Candied Orange Rind |
| 3/4 | c | Whole Blanched Or Slivered Almonds; Coarsely Chopped |
INSTRUCTIONS
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 1/2 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: 3 1/2 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@ix.netcom.com>
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