Elephant Ears

Ingredients

Dough

• 3 tablespoons margarine or butter; melted

• 1 cup all-purpose flour

• 2 tablespoons of sugar

• 1/2 teaspoon of baking powder

• 1/2 teaspoon of salt

• 1/3 cup milk

Filling

• 1 tablespoon margarine or butter; melted

• 3 tablespoons of sugar

• 1 teaspoon of ground cinnamon

Topping

• Sugar

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Directions

Dough

• Heat the oven to 425 degrees.

• Grease a cookie sheet with shortening.

• Heat margarine or butter until melted; set aside.

• Stir flour, 2 tablespoons sugar, the baking powder, and salt in a medium bowl.

• Stir in milk and 3 tablespoons of the melted margarine or butter until dough forms.

Filling

• 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 1 tablespoon melted margarine or butter, using a pastry brush.

• Sprinkle with the mixture of 3 tablespoons of sugar and the cinnamon.

Create, Top, & Bake

• 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 greased cookie sheet. Pat each into a 6-inch circle.

• Sprinkle with more sugar.

• Bake until golden brown, about 8 to 10 minutes. Immediately remove from cookie sheet and a spatula. Let cool on wire rack.

• Makes 4 elephant ears.

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Recipe from Alpha-Bakery Children’s Cookbook by Gold Medal Flour.