1/2 cup butter or mararine, 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

1. Beat butter at medium speed with a electric mizer 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 degrees for 30 to 40 minutes or until golden brown. Cool on a 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 degrees for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.