1 pkg. yeast
1/4 c. warm water
1/3 c. sugar
1 tsp. salt
1/4 c. shortening
1 c. milk, scalded
3 eggs
1/4 tsp. vanilla
1/4 tsp. lemon flavoring
1/4 tsp. mace
3 1/2 to 4 c. sifted all-purpose flour
1 c. Crisco
1/3 c. nuts

Stir yeast in warm water. In large bowl place sugar, salt, 1/4 cup shortening and milk. Cool to warm. Add 3 beaten eggs to mixture. Add yeast, flavoring, mace and 3 cups flour. Stir until smooth. Add rest of flour and knead. Cover and let rise until double.

On floured board roll to 1/2-inch; dot with 1/2 cup Crisco. Fold dough and seal edges leaving 2-inch border. Dot with rest of Crisco; fold dough lengthwise and crosswise. Repeat 3 times. Place folded dough in bowl; let stand 20 to 30 minutes.

Roll dough to 1/2-inch thick and 16-inches long and 3/4-inch wide. Twist each strip into a rope; shape on greased cookie sheet. Let rise until double. Bake at 375°F for 10 to 15 minutes. Frost while hot with white powdered sugar frosting; add chopped nuts and 1/4 cherry.