Ingredients Jump to Instructions ↓

  1. Dough

  2. 2 cups 125g / 4.4oz All-purpose flour - (2 to 2 1/4 cups)

  3. 1 Rapid rise yeast

  4. 1/2 cup 118ml Sour cream

  5. 1 tablespoon 15ml Water

  6. 1/2 cup 99g / 3 1/2oz Butter or margarine - (1 stick), softened

  7. 1 Egg

  8. Granulated sugar

  9. Powdered sugar

  10. Fruit filling

  11. 1/3 cup 20g / 0.7oz Cherry or raspberry preserves

  12. 1/4 cup 36g / 1 1/3oz Dry bread crumbs

  13. 1/4 cup 49g / 1.7oz Granulated sugar

  14. 2 tablespoons 30ml Butter or margarine - softened

  15. 1/2 teaspoon 2 1/2ml Pure almond extract

Instructions Jump to Ingredients ↑

  1. To make dough: In a large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and water until very warm (120 to 130F); 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.

  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 x 8-inch rectangle. Spread half of filling lengthwise over half of dough.

  4. Fold dough, lengthwise in half, to form 18 x 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.

  5. Bake at 375F 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.

  6. Description: "These tender cookies are made with a rich yeast dough that requires no kneading or rising."


Send feedback