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    Christmas Bows


    Source of Recipe


    Judy's Recipe
    Dough
    2 to 2 1/4 cups all-purpose flour
    1 package RapidRise Yeast
    1/2 cup sour cream
    1 tablespoon water
    1/2 cup (1 stick) butter or margarine, 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


    Directions
    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�); 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.
    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.


    makes 24


 

 

 


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