These tender cookies are made with a rich yeast dough that requires no kneading or rising.
Makes 24 cookies.
2 to 2-1/4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1/2 cup sour cream
1 tablespoon water
1/2 cup (1 stick) butter or margarine, softened
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
To make dough: In large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and water until very warm (120° to 130°F); stir into flour mixture. 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.
To make filling: In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract.
To shape: Sprinkle work surface with granulated sugar. Roll one half of dough to 18 x 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 x 4-inch rectangle; trim uneven edges, if desired. Cut crosswise into 12 (l 1/2-inch wide) strips; twist each in center to form “bow”. Place on lightly greased baking sheets.
Bake at 375°F 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.
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.
Per serving, using fruit filling (1 cookie): calories 145; total fat 6g; saturated fat 4g; cholesterol 24mg; sodium 63mg; carbohydrates 21g; dietary fiber 0g; protein 2g.
Per serving, using currant filling (1 cookie): calories 137; total fat 5g; saturated fat 3g; cholesterol 21mg; sodium 52mg; carbohydrates 21g; dietary fiber 1g; protein 2g.