1 1/2 c. Kraft corn oil butter
4 c. flour
2 pkgs. yeast, active dry or compressed
1/4 c. warm water
1/3 c. sugar
1 c. milk
1 egg, slightly beaten
Kraft pure jellies or preserves
Almond frosting

Cut butter into 1/2 cup flour; roll into 12"x6" rectangle; chill.

Dissolve yeast in water; add sugar, milk and egg. Stir in 2 cups flour; mix well. Add remaining flour; beat until smooth and elastic. Turn onto floured board; roll into 14" square. Place butter mixture on half of dough. Fold over other half and seal edges. Roll out into 12"x14" rectangle. Fold 1/3 of dough over center, fold remaining 1/3 over center; roll out. Repeat twice more. Chill at least 1 hour. Roll dough to 1/8" thickness. Shape and fill as desired. To shape pastries:

CRESCENTS: Cut pastry in 3" triangles; place preserves on base and roll up. Blend into crescent shape.

COCKSCOMBS: Cut pastry in 5" strips. Spread preserves down center of each strip. Fold sides to center, overlapping slightly. Cut pastry in 3" lengths. Slash one edge of each 4 times and spread slightly.

TWISTS: Cut pastry in 1/2" strips; twist each lengthwise; shape in pinwheels, pretzels or "S" shapes. Fill centers with preserves.

Place pastries on greased baking sheet. Let rise 1 hour. Bake at 400 degrees 10 to 12 minutes. Frost with Almond Frosting: Combine 2 cups sifted confectioners' sugar, 2 tablespoons water, 1 teaspoon almond extract. Mix until well blended.