1 c. butter (at room temperature)
3/4 c. sugar
1 large egg
1 tsp. vanilla
1 tsp. lemon zest or orange peel
2 c. flour
1 c. chopped, mixed, candied fruits
1/3 c. confectioners sugar
green and red candied cherries, cut up (for decoration)

Heat oven to 325°F. Line a 13 x 9 x 2-inch baking pan with foil. Lightly grease foil. In a large bowl, beat butter and sugar with electric mixer until pale and fluffy. Beat in egg, vanilla and citrus peel. Gradually stir in flour until blended, then chopped fruits. Spread in prepared pan.

Bake 30 minutes until set and lightly golden around edges. Cool in pan on wire rack. Sprinkle generously with confectioners sugar. Cut into 2-inch squares. Decorate tops with cherry pieces. Store cookies airtight in cool place up to 2 weeks.

Yield: 24 squares.