1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped toasted almonds

Preheat oven to 350° F.

Cream butter and sugar til light and fluffy. Add egg and beat well.
Blend in remaining ingredients.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes or until golden.