2 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter, softened
3/4 c. sugar
1 lg. egg
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. cherry preserves

Combine flour, baking powder and salt in medium bowl. Beat butter and sugar in mixer bowl at medium speed until light and fluffy. Beat in egg, vanilla and almond extracts. With mixer at low speed, beat in dry ingredients just until combined. Between 2 sheets of wax paper, roll dough into 12 x 9 inch rectangle. Place on cookie sheet and refrigerate until just firm, 10 to 15 minutes.

Remove top sheet of wax paper and spread preserves evenly over dough, leaving 1/2 inch border. Starting from short side, with wax paper as a guide, roll dough up jelly roll fashion. Wrap in wax paper and freeze at least 2 hours or refrigerate overnight.

Preheat oven to 375 degrees. Grease 2 cookie sheets. Slice dough 1/4 inch thick. Bake 12 to 13 minutes, until edges are golden. Cool on cookie sheets 1 minute, then transfer to wire racks to cool completely. Makes 2 1/2 dozen.