Cranberry Linzer Squares

Step 1: Beat butter and almond paste at medium speed of an electric mixer until mixture is smooth; add sugar and eggs, beating well.

Step 2: Combine flour and salt; gradually add flour mixture to the almond mixture, mixing well.

Step 3: Reserve 1 1/2 cups of the dough and set aside. Spread the remaining dough in a lightly greased 15x10x1 jelly roll pan. Spread the mixture evenly with the raspberry-cranberry preserves. Cover and chill.

Step 4: Roll the reserved 1 1/2 cups dough between two sheets of waxed paper, to 1/8 inch thickness. Place on a baking sheet and freeze for 15 minutes. Remove the top piece of was paper and cut into desired shapes with a 1 1/2 inch canapé cutter.

Step 5: Place the cutouts over the cranberry mixture, in a pattern that will allow you to cut the finished bars into squares without affecting the cutouts.

Step 6: Bake at 350 degrees on the lower rack for 40 minutes or until lightly browned. Let cool, and then cut into squares.

Step 7: Store the squares in an airtight container up to 3 days. They also freeze well for up to 3 months.