Mexican Honey Puffs
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Honey butter/Cinnamon sugar||4 Tablespoon|
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs.
Gradually add enough water to make a stiff pastrylike dough, tossing with fork until all flour is moistened and dough almost cleans side of bowl.
Gather dough into a ball; divide into halves and shape into 2 flattened rounds.
Heat oil (1 1/2 to 2 inches) to 360°.
Roll 1 half of dough 1/8 to 1/4 inch thick.
Cut into rectangles, 3 x 2 inches, or 3-inch diamonds.
Fry 3 or 4 rectangles at a time, turning once, until puffed and golden brown, 1 to 2 minutes on each side.
Drain on paper towels.
Repeat with remaining dough.
Dip puffs into Honey Butter or sprinkle with Cinnamon Sugar.