Cookie
Administrator
A real winner! Make this ahead and freeze. Glaze just before serving.
2 frozen bread loaves thawed
2 tbsp. butter or hard margarine, softened
1/2 cup granulated sugar
1 tsp. ground cinnamon
2/3 cup chopped red glazed cherries
2 tbsp. butter or hard margarine, softened
1 large egg, beaten
1/3 cup sliced almonds
Icing Drizzle:
1 cup icing (confectioner's) sugar
1/4 tsp. vanilla
1 tbsp. water
Makes 1 coffee cake
Combine the 2 loaves then divide into 3 equal portions.
Roll our 1 portion to fit greased 12" deep dish pizza pan.
Spread with first amount of butter.
Mix sugar, cinnamon and cherries in small bowl.
Sprinkle 1/2 over first dough layer in pan.
Roll out second portion.
Lay it over top.
Spread with second amount of butter.
Scatter second 1/2 cherry mixture over top.
Roll out third portion of dough.
Place over top.
Position a 2 to 2 1/2" cookie cutter in center of top.
Mark dough in quarters, then mark each quarter in 4 wedges.
This makes a total of 16 wedges.
Using a sharp knife cut through marks to the bottom, taking care not to cut past the cookie cutter.
Twist each wedge 5 times and arc slightly, twisting all in the same direction.
Cover with greased waxed paper and tea towel.
Let stand in oven with light on and door closed about 1 hour until doubled in size.
Brush with egg.
Sprinkle with almonds.
Bake in 375F oven for about 30 minutes until golden brown.
Icing Drizzle:
Mix all ingredients together, adding more water if needed to make a drizzle consistency.
Drizzle over warm coffee cake.
Serve warm or cold.
2 frozen bread loaves thawed
2 tbsp. butter or hard margarine, softened
1/2 cup granulated sugar
1 tsp. ground cinnamon
2/3 cup chopped red glazed cherries
2 tbsp. butter or hard margarine, softened
1 large egg, beaten
1/3 cup sliced almonds
Icing Drizzle:
1 cup icing (confectioner's) sugar
1/4 tsp. vanilla
1 tbsp. water
Makes 1 coffee cake
Combine the 2 loaves then divide into 3 equal portions.
Roll our 1 portion to fit greased 12" deep dish pizza pan.
Spread with first amount of butter.
Mix sugar, cinnamon and cherries in small bowl.
Sprinkle 1/2 over first dough layer in pan.
Roll out second portion.
Lay it over top.
Spread with second amount of butter.
Scatter second 1/2 cherry mixture over top.
Roll out third portion of dough.
Place over top.
Position a 2 to 2 1/2" cookie cutter in center of top.
Mark dough in quarters, then mark each quarter in 4 wedges.
This makes a total of 16 wedges.
Using a sharp knife cut through marks to the bottom, taking care not to cut past the cookie cutter.
Twist each wedge 5 times and arc slightly, twisting all in the same direction.
Cover with greased waxed paper and tea towel.
Let stand in oven with light on and door closed about 1 hour until doubled in size.
Brush with egg.
Sprinkle with almonds.
Bake in 375F oven for about 30 minutes until golden brown.
Icing Drizzle:
Mix all ingredients together, adding more water if needed to make a drizzle consistency.
Drizzle over warm coffee cake.
Serve warm or cold.
