2 c. flour
1 tbsp. baking powder
1 tsp. salt
1/4 c. shortening
2/3 c. milk
Oil

CINNAMON SYRUP:

In saucepan over medium heat heat 1 cup corn syrup, 1/2 cup dry sherry and 1 teaspoon cinnamon to boiling, stirring frequently. Reduce heat to low; simmer uncovered 5 to 10 minutes until mixture thickens slightly.

Into large bowl, mix flour, baking powder and salt. Cut shortening into flour mixture using 2 knifes or pastry blender to resemble coarse crumbs. Add milk stirring until dough holds together; turn dough onto lightly floured surface and knead until smooth about 3 minutes.

On lightly floured surface with floured rolling pin, roll 1/2 dough into 12 x 9 x 9 inch rectangle. Cut rectangle into 3 x 3 inch squares. Cut each square diagonally forming 2 triangles. Repeat with remaining dough.

In skillet over medium heat, heat 1/2 inch oil to 375 degrees on deep fat thermometer. Fry a few dough triangles at a time, turning with slotted spoon as soon as they rise to surface cooking until golden brown (dough will puff up). Remove puffs to paper towels to drain.

To serve: Dunk warm puffs in cinnamon syrup.