2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
2/3 c. warm water (110 to 115 degrees)

DIP:

1/2 c. Eagle Brand condensed milk
8 oz. Philadelphia cream cheese

Combine dip ingredients in a blender. In a medium mixing bowl, stir together flour, baking powder, and salt. Cut in shortening until thoroughly combined. Gradually add water, stirring with a fork (dough will be crumbly). On a lightly floured surface, knead dough for 3 to 5 minutes or until smooth. Divide dough in half. Cover and let dough rest for 10 minutes. Roll each dough half into a 12 1/2 inch x 10 inch rectangle. Using a fluted pastry wheel or knife, cut 20 (2 1/2 inch) squares from each half (do not reroll or patch dough). In a heavy 3 quart saucepan, fry squares, 1 or 2 at a time, in deep hot oil (425 degrees) for 30 to 40 seconds on each side or until golden. Drain on paper towels. Sprinkle with powdered sugar. Serve warm or cold with honey or the dip.