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

Blend first 6 ingredients as for pie crust. Add water and shape into a ball. Add a few more drops if dough does not handle easily add a little flour if it is too sticky. Divide into 10 even balls of dough. Roll out to a 9 or 10 inch circle. Dip into hot oil until golden brown on one side. Then do the other side the same way. Remove and put on cookie sheet and sprinkle with topping. Do this while it is still hot so the sugar will stick. For thicker elephant ears divide the dough into 5 even balls and roll out into a 9 or 10 inch circle. A thick pastry is soft and a thin pastry comes out crisp. For a larger quantity and smaller elephant ears, cut circles into fours. Topping: 1 cup sugar, 1 teaspoon cinnamon and mix thoroughly.