Cranberry Cherry Icebox Ribbon Cookies

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   ["In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.", "Transfer the mixture to a small, heavy saucepan.", "Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.", "Let stand until cooled slightly. Stir in the almond extract.", "Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.", "DOUGH:", "In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.", "Line a 4 1/2""x8 1/2"" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3"

* Per serving · 4 servings · Values may vary.