2 c. flour
2 tbsp. sugar
1 tsp. sugar
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. shortening
1/2 c. water
Oil (for frying)

TOPPING:

1 c. sugar
1 tsp. cinnamon

Blend everything, but water, as you would for pie crust. Add water and shape into a ball. Add a few more drops of water if dough doesn't handle well. If too sticky, add flour. Divide into 10 even balls. Roll out to 9 to 10 inch circles.

Dip in hot oil until brown. Flip, remove and put on cookie sheet. Sprinkle with topping. If thicker, elephant ear will be soft. If thinner, elephant ear will be crispy.