CRANBERRY SWIRL BISCOTTI

Steps:

• 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. 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.