Cranberry Orange Holiday Wreath

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: Makes 12 servings

Ingredients:

DOUGH
2-1/2 cups Pillsbury BEST® All Purpose Flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
Grated orange peel of one orange
1/2 cup Crisco® All-Vegetable Shortening OR 1/2 stick Crisco® All-Vegetable Shortening Sticks
3/4 cup milk
4 teaspoons orange juice, divided

FILLING
2 tablespoons Crisco® All-Vegetable Shortening
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup dried cranberries
1/4 cup slivered almonds
1 large egg white, beaten with 1 tablespoon water

GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1 teaspoon almond extract

Preparation Directions:

FOR DOUGH
1. Heat oven to 375°.

2. Combine flour, baking powder, sugar, salt and orange rind in a large bowl. Cut in all-vegetable shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk and 2 tsp. orange juice; stir until dry ingredients are moistened. Roll out dough to a 14 x 12-inch rectangle on lightly floured surface.

FOR FILLING
Combine 2 Tbsp. all-vegetable shortening, sugar, cinnamon, cloves, cranberries, remaining 2 tsp. orange juice and almonds in food processor; pulse until cranberries are roughly chopped; spread mixture over dough, leaving 1-inch border on one long side. Roll dough (like a jelly roll). Place sealed-edge down on cookie sheet sprayed with no-stick cooking spray. Gently join ends to form a wreath, seal. Brush wreath with egg white mixture. With scissors, make 12 evenly spaced cuts two-thirds of the way through wreath. Turn each section on its side. Bake 20 to 25 minutes or until golden brown.

FOR GLAZE
Combine sugar, milk and almond extract until smooth. Spoon over hot wreath.