E= Elephant Ears

¼ Cup of Margarine or Butter
1 Cup of Gold Medal all-purpose flour
2 tbs of Sugar
½ tsp of baking powder
½ tsp of salt
1/3 Cup of milk
3 tbs of sugar
1 tsp of ground cinnamon
Sugar

Heat oven to 425 and grease cookie sheet with shortening. Heat margarine or butter until melted; set aside. Stir flour, 2 tbs sugar, the baking powder and salt in a medium bowl. Stir in milk and 3 tbs of melted margarine or butter until dough forms. Sprinkle a surface lightly with flour; turn dough onto surface and knead 10 times. Roll out dough with rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine or butter, use a pastry brush. Sprinkle with mixture of 3 tbs sugar and cinnamon. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife and place side up on cookie sheet; pat each into 6 inch circle. Sprinkle with sugar. Bake until golden brown, 8-10 minutes. Remove from cookie sheet when done and let cool on baking rack for 4 minutes. Makes 4 elephant ears.

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