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Christmas Bows cookies Dough 1/2 cup butter or margarine; cut up (1 stick) 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 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. 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. These tender cookies are made with a rich yeast dough that requires no rising. Nutrition information per serving, using fruit filling (1 cookie): calories 147; total fat 6 g; saturated fat 4 g; cholesterol 24 mg; sodium 63 mg; total carbohydrate 21 g; dietary fiber 0 g; protein 2 g. Nutrition information per serving, using currant filling (1 cookie): calories 140; total fat 5 g; saturated fat 3 g; cholesterol 21 mg; sodium 52 mg; total carbohydrate 22 g; dietary fiber 1 g; protein 2 g. NOTES : These tender cookies are made with a rich yeast dough that requires no kneading or rising. Contributor: www.breadworld.com Yield: 24 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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