|Soft butter||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Lemon||1 , rind grated|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
|Diced candied cherries||1⁄4 Cup (4 tbs)|
|Diced candied orange peel||1⁄4 Cup (4 tbs)|
|Angelica/Citron||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Cream butter and sugars.
Add eggs, one at a time, beating until light after each addition.
Add grated lemon rind and flour.
Drop by teaspoonfuls onto greased cookie sheets.
Spread thin with silver knife dipped into cold water.
Mix remaining ingredients and top each cookie with a small mound of mixture.
Bake in preheated moderate oven (375°F.) for 8 minutes, or until lightly browned.