Ingredients
- Shortening
- 1/4 cup (1/2 stick) margarine or butter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Sugar
Directions
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Heat oven to 425º.
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Grease cookie sheet with:
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Shortening
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Melt in saucepan over low heat, then set aside:
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1/4 cup (1/2 stick) margarine or butter
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Mix in medium bowl with wooden spoon:
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1 cup all-purpose flour
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2 tablespoons sugar
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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Stir in to make a dough:
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3 tablespoons of the melted margarine or butter
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1/3 cup milk
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Sprinkle a clean surface (such as a kitchen counter or bread board) with
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flour. Put dough on surface. Roll ball of dough around 3 or 4 times.
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Knead dough quickly and lightly by folding, pressing and turning. Repeat
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10 times. Roll or pat dough into 9 × 5-inch rectangle.
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Mix in small bowl:
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2 tablespoons sugar
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1 teaspoon ground cinnamon
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Brush dough with the rest of the melted margarine or butter, then
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sprinkle with the sugar-cinnamon mixture.
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Roll dough up tightly, beginning at short end of rectangle. Pinch edge
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of dough into roll to seal. Adult help: Cut roll into 4 equal pieces
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with sharp knife. Put pieces, cut sides up, on cookie sheet, then pat
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into 6-inch circles.
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Sprinkle circles with:
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Sugar
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Bake 8 to 10 minutes or until edges are golden brown. Immediately remove
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elephant ears from cookie sheet with spatula to wire rack. Cool.
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r Serving (excluding unknown items): 176 Calories; 1g Fat (5.1%
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calories from fat); 4g Protein; 38g Carbohydrate; 1g Dietary Fiber; 3mg
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Cholesterol; 338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat
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Milk; 0 Fat; 1 Other Carbohydrates.