SOPAPILLAS  

1 3/4 cups sifted flour  
2 tsp baking powder  
1/2 tsp salt  
2 tbsp solid vegetable shortening  
2/3 cup cold water  
1 cup corn or canola oil  
honey and/or cinnamon sugar to taste  


Sift flour, baking powder and salt into a mixing bowl. Cut  
shortening in using two knives until it forms a coarse mix-  
ture. Gradually add cold water. Mix together just enough to  
hold together as you would if making a pie crust. Turn out  
on a lightly floured surface. Knead gently until smooth.  
Cover and let dough sit for five minutes. Roll into a  
rectangle about 12" x 15". Dough will be very thin.  

Cut into rectangles about 2" x 3" in size. Heat oil until a  
drop of water sizzles when dropped into it in large skillet.  
Drop a few sopapillas at a time into the oil. Turn them over  
three to four times to make them puff up evenly, then fry  
for two to three minutes on each side, until they are golden  
brown and puffed up like small pillows. Dust with cinnamon  
sugar or pour small amount of honey over the sopapillas.  
Serve hot. Makes about 20.