Ingredients:
 
DOUGH:
 
2 to 2 1/4 cups all-purpose flour
1 package rapid rising 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
 
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:

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 and wrap each in plastic wrap.
 
Refrigerate 2 to 24 hours.

MAKE THE FILLING:
 
In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract.
 
MAKE THE COOKIES:
 
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 the cookies from the pans and let cool on wire racks.

Sift powdered sugar over cookies before serving.
 
 
FOR CURRANT FILLING:

Omit cherry 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 the fruit filling.