DOUGH
2 cups all-purpose flour (2 to 2 1/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1/2 cup sour cream
1 tablespoon water
1/2 cup butter or margarine (1 stick), softened
1 egg
Granulated sugar
Powdered sugar
FRUIT FILLING
1/3 cup cherry or raspberry preserves
1/4 cup dry bread crumbs
1/4 cup granulated sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon pure almond extract
Servings: 24
1. To make dough: In a large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in butter, egg and enough remaining flour to make soft dough. Divide dough in half; wrap each in plastic wrap. Refrigerate 2 to 24 hours.
2. To make filling: In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract.
3. To shape: Sprinkle work surface with granulated sugar. Roll one half of dough to 18 × 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 × 4-inch rectangle; trim uneven edges, if desired. Cut crosswise into 12 (1 1/2-inch wide) strips; twist each in center to form "bow". Place on lightly greased baking sheets.
4. Bake at 375ºF for 15 to 20 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. Sift powdered sugar over cookies before serving.
Yield: 24 cookies
Baking Time: 20 minutes
Notes: For Currant Filling, omit above filling. In small bowl, combine 1/4 cup each: graham cracker crumbs, packed brown sugar, red currant jelly and currants (dried); proceed as recipe directs for fruit filling.
2 cups all-purpose flour (2 to 2 1/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1/2 cup sour cream
1 tablespoon water
1/2 cup butter or margarine (1 stick), softened
1 egg
Granulated sugar
Powdered sugar
FRUIT FILLING
1/3 cup cherry or raspberry preserves
1/4 cup dry bread crumbs
1/4 cup granulated sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon pure almond extract
Servings: 24
1. To make dough: In a large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in butter, egg and enough remaining flour to make soft dough. Divide dough in half; wrap each in plastic wrap. Refrigerate 2 to 24 hours.
2. To make filling: In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract.
3. To shape: Sprinkle work surface with granulated sugar. Roll one half of dough to 18 × 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 × 4-inch rectangle; trim uneven edges, if desired. Cut crosswise into 12 (1 1/2-inch wide) strips; twist each in center to form "bow". Place on lightly greased baking sheets.
4. Bake at 375ºF for 15 to 20 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. Sift powdered sugar over cookies before serving.
Yield: 24 cookies
Baking Time: 20 minutes
Notes: For Currant Filling, omit above filling. In small bowl, combine 1/4 cup each: graham cracker crumbs, packed brown sugar, red currant jelly and currants (dried); proceed as recipe directs for fruit filling.
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