|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Cherry preserves/Prune filling||1⁄2 Cup (8 tbs)|
Soften yeast in 1/4 cup warm water (110°).
In large bowl, combine next 6 ingredients.
Cool to lukewarm.
Stir in 7 cup flour Seat vigorously 2 minutes.
Add yeast and eggs; beat well.
Add 2 1/4 to 2 1/2 cups flour to make moderately soft dough.
Turn out on floured surface; knead 5 to 8 minutes till smooth and elastic, kneading in about 1/2 CUP flour.
Place in lightly greased bowl; turn to grease surface.
Cover; let rise in warm place till double (2 hours).
Punch down; divide dough in half.
Cover; let rest 10 minutes.
Shape each half into 12 balls.
Place 3 inches apart on greased baking sheets.
Flatten each to 3-inch diameter.
Cover; let rise till double (1 hour).
Make depression in center of each ; fill with preserves or Prune Filling.
Bake at 375° for 10 to 12 minutes.
Dust with confectioners' sugar.