Christmas Bows Recipe - Cooking Index
Christmas Bows Recipe - Cooking Index
| Dough | ||
| 2 cups | 125g / 4.4oz | All-purpose flour - (2 to 2 1/4 cups) |
| 1 | Rapid rise yeast | |
| 1/2 cup | 118ml | Sour cream |
| 1 tablespoon | 15ml | Water |
| 1/2 cup | 99g / 3.5oz | Butter or margarine - (1 stick), softened |
| 1 | Egg | |
| Granulated sugar | ||
| Powdered sugar | ||
| Fruit filling | ||
| 1/3 cup | 20g / 0.7oz | Cherry or raspberry preserves |
| 1/4 cup | 36g / 1.3oz | Dry bread crumbs |
| 1/4 cup | 49g / 1.7oz | Granulated sugar |
| 2 tablespoons | 30ml | Butter or margarine - softened |
| 1/2 teaspoon | 2.5ml | Pure almond extract |
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.
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 (1 1/2-inch wide) strips; twist each in center to form "bow". Place on lightly greased baking sheets.
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.
Description: "These tender cookies are made with a rich yeast dough that requires no kneading or rising."
Source:
The Cheerios Recipe Booklet, General Mills, 1977
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