Cherry Almond Shortbread

2 cups butter (not margarine), softened

1 1/2 cups granulated sugar

1 large egg, room temperature

2 tsp. vanilla extract

5 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 1/3 cups candied or dried cherries, diced

1 cup toasted slivered almonds

1. Cream butter and sugar in large bowl. Add beaten egg and mix well. Add vanilla and beat until smooth.

2. Combine flour, baking powder and salt in medium bowl. Add to butter mixture in three additions, mixing well after each addition until no dry flour remains.

3. Add cherries and mix well. Divide dough into three equal portions. Shape each into 8-inch log. Wrap each log with waxed paper and chill for at least 6 hours or overnight.

4. When ready to bake, unwrap each log and slice into 1/3-inch slices. Arrange 2-inches apart on greased cookie sheets. Gently press 2 to 3 slivered almond into each cookie to form a pattern.

5. Bake in 350 degree oven for 10 minutes or until just golden. Let stand on cookie sheet for 5 minutes before removing to wire racks to cool completely.

6. Store in tightly covered containers.

7. Makes about 6 dozen cookies.

Note: This recipe works well halved.