1/2 cup butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 cup dairy sour cream
3 tablespoons butter, melted
Cherry Filling
Pink Glaze

Cut butter into flour and salt with pastry blender. Stir in sour cream until a soft dough forms. Wrap and refrigerate at least 2 hours.

Preheat oven to 350 degrees F.

Divide dough into 3 parts. Roll 1 part dough into a 15 x 10-inch rectangle on lightly floured cloth-covered board. (Refrigerate remaining dough.) Brush butter lengthwise over about 2/3 of rectangle. Gently spread 1/3 Cherry Filling over butter. Roll up tightly, beginning with fruit side. Place on greased baking sheet, bringing ends together to make heart shape. Bake until light golden brown, about 40 minutes. Cool 15 minutes, drizzle Pink Glaze on.

Cherry Filling

Mix 1 (12 ounce) jar cherry preserves, 1/4 cup orange marmalade, 2 cups thinly sliced almonds and 1 cup golden raisins.

Pink Glaze

Mix 1 cup confectioners' sugar, 1 1/2 to 2 tablespoons milk, 1 tablespoon margarine (softened), 1/2 teaspoon almond extract and 1 drop red food coloring.