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Makes 60 cookiesCRISCO Shortening for deep frying 1/3 cup sugar 3/4 teaspoon ground cinnamon 3 egg yolks 1 teaspoon grated orange peel 2 tablespoons sugar 1/2 teaspoon vanilla extract 1 teaspoon orange extract, divided 1 cup all-purpose flour 1/4 teaspoon salt 1/4 cup dairy sour cream 1 package (6 ounces) semisweet chocolate pieces (1 cup) Melt Crisco to a depth of 3 inches in a 3-quart saucepan. Heat to 365ºF while preparing dough. Combine 1/3 cup sugar and cinnamon. Set aside. Beat egg yolks until thick. Add orange peel. Gradually beat in 2 tablespoons sugar, beating until light and fluffy. Blend in vanilla extract and 1/2 teaspoon orange extract. Sift flour and salt together. Stir in sour cream until mixture is crumbly. Add egg yolk mixture, stirring until dry ingredients are moistened. Turn out onto a lightly floured surface. Knead gently 4 or 5 times. Roll dough to a 15-inch square. Cut into 20 narrow strips, using a pastry wheel or sharp knife. Cut strips crosswise into thirds. Tie each strip into a knot. Fry 10 knots at a time in hot Crisco about 1-1/2 minutes or until golden brown, turning once. Drain on paper towels. Sprinkle with cinnamon sugar. Put chocolate pieces into the top of a double boiler. Set over hot water until chocolate is melted, then stir in 1/2 teaspoon orange extract; remove from hot water. Generously dip both ends of cookies into chocolate. Set on waxed paper until chocolate is fine. |
