APPLE ROSETTES

APPLE ROSETTES

3/4 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 shortening, melted
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 shortening to 365ºF in a deep saucepan or deep fryer. Prepare desired shape of rosette iron by dipping in hot shortening until thoroughly heated. Tap gently to remove excess shortening. 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 shortening and fry until delicately browned (about 30 seconds). Remove from fryer and slip cookie from iron. Drain, inverted, on paper towels. Repeat process until all batter is used. Dip cookies while warm in confectioners’ sugar.