All purpose white powder................550 mL
baking powder...........................7 mL
ground mace.............................5 mL
salt....................................1 mL
soft butter.............................75 mL
sugar...................................175 mL
eggs....................................2 eggs
vanilla extract.........................5 mL
orange or lemon extract.................2 mL
sliced almonds, lightly toasted.........125 mL
each candied red and green cherries, halved..125 mL

Combine dry ingredients; set aside. Cream butter and sugar until light 
and fluffy. Beat in eggs and extracts. Stir in reserved dry 
ingredients,then almonds and cherries.

Divide dough in half. Place one half on a lightly greased baking 
sheet; shape a 12" x 2 1/2" (30 x 6.5cm) log; repeat with remaining 
dough.

Bake at 325 F (160 C) for 25 minutes or until golden brown. Remove 
from sheets to wire rack and cool 5 minutes.

Place on pastry board; cut diagonally into slices 1/2" (1.5 cm) wide. 
Lay slices flat on baking sheet and return to oven; bake 10 minutes longer 
or until dry. Cool on racks. Store in airtight container. Makes about 
3/12 dozen cookies.

"Seasons Greetings, Five Roses, Fleichmann's: All New Recipes"