Cherry Danish

In a mixing bowl, dissolve yeast in water. Add milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour. Beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. On a large floured surface, roll dough out to a 24-inch x 16-inch rectangle. Dot half of the dough with 1/4 cup of shortening.

Fold dough lengthwise. Fold the dough three times lengthwise, then two times width-wise, each time dotting with some of the remaining shortening. Place dough in a greased bowl and cover to let rise for 20 minutes.

On a floured surface, roll dough into a 16-inch x 15-inch rectangle. Cut into 8-inch x 3/4-inch strips and coil into a spiral shape, tucking end underneath the coil.

Place in two greased baking pans. Cover and let rise in a warm place until doubled, about 1 hour.

Beat remaining egg. Make a depression in the center of each roll and brush with egg. Fill with 1 tablespoon of pie filling.

Bake at 375 degrees F for 15-18 minutes or until golden brown. Cool on a wire rack.

Combine the first three glaze ingredients and drizzle over rolls. Sprinkle with almonds.