Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 ounces cream cheese, at room temperature, cut in chunks
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/2 cup dried cherries, chopped
• 1/2 cup dried blueberries
• 1 teaspoon almond extract

Instructions

1. Cream butter and cream cheese until blended, about 2 to 3 minutes. Blend in sugar. Add flour and mix well. Stir in cherries, blueberries, and almond extract to make a medium dough.
2. Gather dough into one piece. Using a spatula or a dough scraper, pat dough into a triangle-shaped roll. Cover with plastic wrap or aluminum foil. Refrigerate for at least 1 hour, or until firm.
3. Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
4. Cut 1/4-inch slices from the dough roll. If cookies are large, cut in half to make skinny triangles. Transfer to cookie sheets.
5. Bake in the center of the oven for 8 to 10 minutes, or until cookies are firm and golden on the bottom. Let cookies cool on cookie sheets for 2 to 3 minutes, then remove cookies to wire racks to cool completely.