1 pkg. Quick Rise yeast or active dry yeast
3 to 3 1/4 c. all-purpose flour
1/3 c. sugar
1/2 c. water
Cherry or raspberry preserves
1 tsp. salt
2 eggs
1/3 c. shortening

Preheat oven to 350 degrees. In large mixer bowl combine 1 1/2 cups of flour, yeast, sugar and salt; mix well. Heat water and butter until very warm (120-130 degrees; butter does not need to melt). Add to flour mixture. Add eggs.

Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Cover with plastic wrap. Refrigerate 6-12 hours.

While dough is chilling, punch down several times.

Allow dough to come to room temperature. Divide dough into 2 parts. Roll each part into a 10 1/2 x 14 inch rectangle. Cut into 3 1/2 inch squares. Place on greased baking sheets. Cut each square diagonally from each corner to about 1/2 inch of center.

Place rounded teaspoon of preserves in center. There are now 2 points to each corner. Lightly brush every other point with egg wash (1 egg and 1 tablespoon water, slightly beaten). Bring moistened points toward center, gently twist and pinch to fasten together. Top each center with a small piece of dough, about 1/2 inch in diameter, or use a candied cherry for extra decoration.

Lightly cover; let rise at room temperature until almost doubled, 10-15 minutes (15-20 minutes for active dry yeast). Bake 15 minutes or until golden brown. Remove to wire rack; let cool slightly. Sprinkle with confectioners sugar.