LIGHT LAND RECIPES

Steps:

• Heat oven to 300°F. Grease 9x5-inch loaf pan; set aside.
• Combine flour, baking powder and salt in bowl; mix well. Add candied fruits, raisins and almonds; toss together to coat fruit with dry ingredients.
• Beat butter in another bowl until creamy. Add sugar; continue beating until mixture is light and fluffy. Add 1 egg at a time, beating well after each addition. Gradually stir in fruit mixture until well mixed.
• Pour into prepared pan. Bake 85-95 minutes or until toothpick inserted into center comes out clean. Cool completely; remove from pan.

Steps:

• Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sugar, egg, lemon zest, and lemon juice; continue beating until well mixed. Add flour, baking soda, and salt; beat at low speed until well mixed.
• Divide dough in half; shape each half into ball. Flatten each ball slightly. Wrap in plastic food wrap; refrigerate 1 hour.
• Heat oven to 350°F. 
• Roll out dough on lightly floured surface, one-half at a time, (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2- to 3-inch cookie cutters. Place 2 inches apart on ungreased cookie sheets. Spoon 1/4 teaspoon jam into center of each cookie; spread slightly. Top with another cookie. Gently press edges to seal.
• Bake 7-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet. Remove to cooling rack. completely.
• Combine 1/4 cup butter, powdered sugar, and vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cookies.