1 pkg. active dry yeast
1/4 c. warm water
1/3 c. sugar
1 tsp. salt
1/4 c. shortening
1 c. scalded milk
2 eggs
1/4 tsp. vanilla extract
1/4 tsp. lemon extract
1/4 tsp. mace
3 c. all-purpose flour, plus 1 more c. as necessary

Dissolve yeast in water and set aside. Place sugar, salt, shortening and milk in large bowl. Stir until blended, cool until lukewarm. Add yeast. Beat in eggs, flavorings and the 3 cups flour. Stir until smooth, adding enough additional flour to make the dough easy to handle. Cover with a clean towel, and let rise in a warm place (approximately 85 degrees) about 1 hour or until the dough is doubled in size. (If an indentation remains after pressing 2 fingers into the dough, the dough is probably doubled.)

On a lightly floured surface roll dough into 1/3 inch thick square. Dot with 1/2 cup shortening. Fold in half. Press edges together well. Repeat procedure again. (Use 1 cup shortening for the process). Roll dough, fold in half lengthwise, again crosswise, 4 times using no additional shortening. Place folded dough in greased bowl. Cover with towel, let stand 20 minutes.

On a lightly floured surface roll dough 1/3 inch thick. Now let your imagination carry you away, for interesting designs. You can make foldovers, braids, jelly rolls, or pinwheels. For fillings use jam or prepared fillings which can be purchased in cans. Cinnamon and sugar mixture along with nuts and raisins also makes a good filling.

When pastries are formed, placed on greased cookie sheet. Cover with a towel. Let stand until half doubled in size. If desired brush with 1 beaten egg or melted butter. Sprinkle with nuts. Bake in 475 degree oven 8-10 minutes or until done. Drizzle on sugar glaze when cool if desired.

SUGAR GLAZE:

1 1/2 tsp. melted butter
Few drops vanilla
1 c. confectioners' sugar
3 tsp. milk