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Makes 4 dozen3/4 cup all-purpose flour 1 tablespoon grated lemon peel 1 teaspoon sugar 1 teaspoon ground nutmeg 3/4 teaspoon salt 1/3 cup applesauce 1 cup milk 2 egg yolks 1 tablespoon CRISCO Shortening, melted CRISCO Shortening for deep frying Confectioners' sugar Combine flour, lemon peel, sugar, nutmeg, and salt. Blend applesauce, milk, egg yolks, and melted Crisco; beat into dry ingredients using a wire whisk or wooden spoon until smooth. Chill thoroughly or overnight. Heat Crisco to 365ºF in a deep saucepan or deep fryer. Prepare desired shape of rosette iron by dipping in hot Crisco until thoroughly heated. Tap gently to remove excess Crisco. Lower hot iron into batter, not more than three-fourths the depth of the iron (if batter goes over top, cookie will be difficult to remove). Lower coated iron into hot Crisco and fry until delicately browned (about 30 seconds). Remove from Crisco and slip cookie from iron. Drain, inverted, on pape towels. Repeat process until all batter is used. Dip cookies while warm in confectioners' sugar. |
