1 1/2 cups sugar
2 cups water
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1/2 cup butter or margarine, divided
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/3 cups shortening
1/2 cup milk
6 small Rome apples, peeled and cored
1/3 cup sugar
Bring 1 1/2 cups sugar, 2 cups water, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to a boil in a saucepan. Reduce heat; simmer 5 minutes. Remove from heat; stir in 1/4 cup butter and set aside.
Combine flour, baking powder, and salt. Cut in shortening with a pastry blender until crumbly; add milk, stirring until dry ingredients are moistened. Shape into a ball.
Turn dough out onto a lightly floured surface and roll into an 18- x 12-inch rectangle. Cut into 6 (6-inch) squares. Place 1 apple in center of each square.
Combine 1/3 cup sugar, remaining cinnamon, and remaining nutmeg; sprinkle over apples. Top with remaining 1/4 cup mutter. Moisten dough edges with water; pull corners over apples, pinching to seal. Place dumplings in a lightly greased 13- x 9-inch dish. Pour syrup over dumplings.
Bake at 375 for 40 minutes or until golden brown.
