Ingredients
2/3 cup dried cranberries1/2 cup cherry preserves1/2 teaspoon ground cinnamon1/2 cup butter, softened2/3 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract2-1/4 cups all-purpose flour3/4 teaspoon baking powder1/4 teaspoon saltGLAZE:3/4 cup confectioners’ sugar1 tablespoon 2% milk2 teaspoons butter, melted1 teaspoon almond extract
Preparation
Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. On a lightly floured surface, roll each portion of dough into a 12x8-in. rectangle. Spread each with half of the cranberry mixture; roll up jelly-roll style, starting with a short side.
Place rolls 4 in. apart on a lightly greased baking sheet, seam side down. Bake 25-30 minutes or until lightly browned.
Carefully transfer rolls to a cutting board; cool 5 minutes. Using a serrated knife, cut crosswise into 1/2-in. slices. Place slices upright on lightly greased baking sheets.
Bake 15-20 minutes longer or until centers are firm and dry. Remove from pans to wire racks.
In a small bowl, mix glaze ingredients. Drizzle over warm cookies; cool completely. Store in an airtight container.
