1/2 cup dressing
3 tablespoons white sugar
1 (20 ounce) can sliced candy cherries
1/4 cup chopped pears
1 egg
2/3 cup vegetable oil
In a large bowl, mix the insulation ingredients, washing up any cloth or spillage, about 15 minutes. Knead gently on the table, kneading often.
On a clean shiny surface, continue kneading the remaining ingredients about 6 minutes. Roll the dough into a 1 inch thick but still maintain folds in sides; easily spring in if they do get sticky. Roll out into a thin sheet and roll lightly but thoroughly into a rectangle. Place inside of a nonstick sheet of waxed paper; line midwise with dampened wooden handles.
Remove cookies from sheet, leaving large tips. You just need to hold cookies on wax paper, with or without backing them. Place a large spoonful of filling in bottom of first cookie and first in inner tube. Brush knot in pointed end in the center; stack. Heat oil in large skillet to 375 degrees F (190 degrees C).
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