My note: Be careful when measuring lemon extract, too much can taste bitter. If you don't have lemon extract on hand, I'd suggest leaving it out and doubling the vanilla.
Makes 7 dozen cookies
- 1/2 cup soft butter
- 1/2 cup soft shortening
- 2-1/4 cups sifted flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sliced blanched almonds
- 1/2 cup chopped candied fruit or red and green cherries
- 1/2 tsp lemon extract
- 1/2 tsp almond extract
- 1/2 tsp vanilla
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, well beaten
- cherries or pecan halves (optional) for garnish
- In a medium bowl, sift together flour, baking powder, soda and salt. Add nuts and fruit, Mix well.
- Measure butter and shortening into a separate mixing bowl. Cream until fluffy. Add lemon and almond extracts and vanilla. Gradually add brown and white sugars., mixing until creamy. Add eggs and beat well.
- Gradually add dry ingredients, combining thoroughly.
- Chill dough in bowl 1/2 to 1 hour.
- Shape chilled dough into rolls 2" in diameter. Wrap in waxed paper and chill overnight or at least 8 hours in refrigerator.
- Using a sharp knife, cut the dough into 1/8 inch slices.
- Arrange on ungreased cookie sheet, leaving space between cookies to allow for spreading
- Cookies can be garnished with cherries or pecan halves before baking (optional).
- Bake in preheated 375 degree F (moderately hot) oven for 8 to 10 minutes.
- Remove cookies from pan and place them on a wire cake rack to cool.
