| 1 | Recipe by: cindy briscoe southern living 11/96 beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. |
| 2 | Add eggs, 1 at a time, beating after each addition. |
| 3 | Add lemon rind and next 2 ingredients, mixing well. |
| 4 | Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened. |
| 5 | Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds. |
| 6 | Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet. |
| 7 | Flatten logs slightly. |
| 8 | Bake at 325°F for 30 to 35 minutes or until golden brown. |
| 9 | Cool on baking sheet 5 minutes. |
| 10 | Transfer to a wire rack to cool completely. |
| 11 | Cut each log diagonally into ?inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets. |
| 12 | Bake at 325°F for 10 minutes; turn cookies over, and bake 10 additional minutes. |
| 13 | Remove to wire racks to cool. |
| 14 | Yield: 3 ?dozen note: if you can"t find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots. |
