Cherry Cranberry Ribbon Cookies

Ingredients

Filling:
• 10 oz. dried sweetened cranberries
• 1 1/2 cup cherry preserves
• 3 Tablespoons sugar
• 1 teaspoon almond extract
Dough:
• 4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cup sugar
• 1 1/4 cup + 2 Tablespoons butter (softened)
• 2 eggs
• 2 Tablespoon vanilla
• 1 teaspoon almond extract

Instructions

1. Add the ingredients for the filling to a food processor and pulse until pureed. (A few chunks are fine, but you want to make sure there are no large pieces of cherries or cranberries.)
2. Heat mixture in small saucepan, stirring occasionally to prevent burning.
3. When mixture begins to bubble, remove from heat and let cool slightly, then refrigerate to chill completely.
4. To make dough, cream the butter and sugar. Add the egg, vanilla, and almond extract.
5. In another bowl, sift together remaining ingredients. Slowly combine with butter mixture until a soft dough forms.
6. Divide dough into thirds, and then each piece into thirds, so you have nine pieces of dough.
7. Line three loaf pans with tin foil or plastic wrap.
8. Press one piece of dough into the bottom of each pan. Add a thin layer of the cranberry cherry mixture. Carefully press another layer of dough on top, top with remaining cranberries, and finish with a layer of dough.
9. Cover and freeze for at least 2 hours.
10. When you're ready to bake, work with one pan at a time.
11. Remove the dough and cut in half length-wise (for larger cookies) or in thirds length-wise (for smaller cookies).
12. Slice each log into ¼ inch thick slices. This is easiest to do if you turn the logs after cutting length-wise so the stripes are running up and down instead of side to side.
13. Bake at 350 degrees for 12-15 minutes until the edges begin to brown.
14. Store in your refrigerator or freezer.