DOUGH
1/2 cup butter or margarine (1 stick), cut up
1/2 cup sour cream
1 large egg
1 tablespoon water
2 1/4 cups all-purpose flour
2 1/4 teaspoons Fleischmann's® Bread Machine Yeast
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: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. After the first knead (before the first rise), turn machine off and remove dough from pan. (Check your bread machine manual for approximate times.) 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
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.
• These tender cookies are made with a rich yeast dough that requires no rising.
• Make sure to remove dough after first knead; it does not rise.
• Dough can be chilled up to 3 days. Dough is easier to roll out if chilled 8 or more hours.
• If baked at lower temperature (350ºF) cookies will not be as crisp.
• Bows look neater if edges are trimmed. Twist firmly to make attractive bow.
1/2 cup butter or margarine (1 stick), cut up
1/2 cup sour cream
1 large egg
1 tablespoon water
2 1/4 cups all-purpose flour
2 1/4 teaspoons Fleischmann's® Bread Machine Yeast
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: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. After the first knead (before the first rise), turn machine off and remove dough from pan. (Check your bread machine manual for approximate times.) 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
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.
• These tender cookies are made with a rich yeast dough that requires no rising.
• Make sure to remove dough after first knead; it does not rise.
• Dough can be chilled up to 3 days. Dough is easier to roll out if chilled 8 or more hours.
• If baked at lower temperature (350ºF) cookies will not be as crisp.
• Bows look neater if edges are trimmed. Twist firmly to make attractive bow.
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