To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. After the first knead (before the first rise), turn machine off and remove dough from pan. (Check your bread machine manual for approximate times.) 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 ? 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 ? 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 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.
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