Joanne Ross (from Better Homes & Gardens, Mar 1965)

When I was organizing a monthly cooking group in my home, Joanne came over and taught us how to make these. This recipe is a traditional Mexican recipe, but I had never made them before.

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup lukewarm water Serve with honey!

 Cut in shortening with dry ingredients till shortening resembles corn meal. Gradually add water, stirring mixture with fork. (Dough will be crumbly.) Turn dough out on lightly floured surface; knead till smooth ball is formed. Divide in half; let stand for 10 minutes. Roll each half to 10×12 1/2 inch rectangle, about 1/16 inch in thickness. Cut in 2 1/2 inch squares. Fry 3 or 4 at a time in deep hot fat (400′) about 30 seconds on each side. Drain on paper toweling. Roll sopapillas in cinnamon and sugar mixture (2 teaspoons cinnamon to each 1/2 cup sugar). Makes about 40 sopapillas. (I like to tear off corner and pour in small amount of honey. My children loved to have these as a treat with hot chocolate on cold winter evenings.)