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
  Recipe by: Cindy Briscoe Southern Living 11/96 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
  NOTE: If you can't find dried cranberries and cherries at your
  supermarket, substitute raisins, dates, or chopped dried apricots.
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