Recipe: Christmas Bows with Fruit Filling (using preserves or currant jelly)

CHRISTMAS BOWS


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

FOR THE DOUGH:
2 to 2 1/4 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast
1/2 cup sour cream
1 tablespoon water
1/2 cup (1 stick) butter or margarine, softened
1 egg
Granulated sugar
Fruit Filling (recipe follows)
Powdered sugar

TO PREPARE THE DOUGH:
In large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and 1 tablespoon water until very warm (120 to 130 degrees F); 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 SHAPE:
Sprinkle work surface with granulated sugar. Roll one half of dough to 18x8-inch rectangle. Spread half of Fruit Filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18x4-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.

Bake at 375 degrees 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.

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

In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract.

VARIATION:

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.

Makes 2 dozen cookies
Source: Fleishmann's Yeast