-almonds -coarsely Chopped Recipe by: Cindy Briscoe Southern Living 0.11458333333333 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 5 cm log on a lightly greased baking sheet. Flatten logs slightly. Bake at 160ºC or 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 cm-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets. Bake at 160ºC or 10 minutes; turn cookies over, and bake 10 additional NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots. ----