Cinnamon Elephant Ears

by Mary Rose Malloy Hellerman

Ingredients:
1/4 cup margarine or butter
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar

Directions:
1. Heat oven to 425º.
2. Grease cookie sheet with shortening.
3. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.