1/2 cup light brown sugar; packed
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon Salt
1 1/4 cups flour
1/4 cup blanched almonds; finely chopped
1/4 cup cranberries; coarsely chopped
1 teaspoon lemon rind; grated
Stir in remaining ingredients.
Divide in half. Wrap separately and chill until firm, about 1 hour.
decorating sugar; red and green
fresh cranberries; halved
Shape each half into an 8" long log. Roll logs in colored sugar to coat. Wrap and chill until hard, about 3 hours or overnight.
Butter and flour baking pans.
Unwrap and slice dough into 1/4" thick rounds. Place two rounds in each pan, bake until beginning to brown around edges (about 20 minutes).
Cool pans on wire rack.