Cherry Pinwheel Cookies

2 C All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
3/4 C Butter; softened
3/4 C Granulated sugar
1 large Egg
1 tsp Vanilla extract
1/2 tsp Almond extract
1/2 C Cherry preserves

Mix together flour baking powder and salt. In a separate bowl beat together egg and sugar. In a large mixing bowl at medium speed, mix until light and fluffy. Beat in egg mixture, vanilla and almond extracts, till well blended. Turn mixer to low speed and beat in dry ingredients into wet ingredients, just till combined. On a lightly floured piece of waxed paper roll out dough into a rectangle, about 9×12 inches. Place dough on a cookie sheet. Cover and chill till firm, about 15 minutes. Uncover dough and spread the cherry preserves, evenly over the dough, leaving a 1/2 inch border. Starting from the shorter side, roll up the dough in a jelly-roll fashion. When done, wrap the roll in plastic wrap and freeze for 2 hours. Preheat the oven to 375. Spray 2 cookie sheets with nonstick cooking spray. Unwrap frozen cookie dough and slice into 1/4 inch thick pieces. Place onto cookie sheets. Bake until the edges are golden brown, about 12-15 minutes. Cool the cookie sheets for 1 minute, then transfer to a wire rack to cool completely.

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