Fiesta!

For Christmas, Andy's parents gave me a fun cookbook entitled "Mexican Fiesta."  (They know me well!)  I've used it several times already, once for a Fiesta party over Christmas break, and once just Friday night when we hosted Andy's parents for dinner.  It reminded me that I'd promised to share the awesome sopaipilla recipe from it.  They are delicious and easy!

Honey Sopaipillas
Serves: 16 (or 8 depending on the crowd!)
Ingredients:
1/4 c. plus 2 teaspoons sugar, divided
1/2 teas. ground cinnamon
2 c. all-purpose flour
1/2 teas. salt
2 teas. baking powder
2 Tbsp. shortening
3/4 warm water
Vegetable oil for deep-frying
Honey

Directions:
Combine 1/4 c. sugar and the cinnamon in a small bowl; set aside.  Combine remaining 2 teas. sugar, flour, salt, and baking powder.  Add shortening.  With fingers, pastry blender, or 2 knives, rub or cut in shortening until mixture resembles fine crumbs.  Gradually add water; stir with fork until mixture forms dough.  Turn out onto lightly floured surface; knead 2 minutes or until smooth.  Shape into a ball; cover with bowl and let rest 30 minutes.

Divide dough into 4 equal portions; shape each into a ball.  Flatten each ball to form circle about 8 inches in diameter and 1/8 inch thick.  Cut each round into 4 wedges.

Pour oil into electric skillet or deep heavy pan to depth of 1.5 inches.  Heat oil to 360 degrees F.  Cook dough, 2 pieces at a time, 2 minutes or until puffed and golden brown, turning once during cooking.  Remove from oil with slotted spoon; drain on paper towels.  Sprinkle with cinnamon-sugar mixture.  Repeat with remaining sopaipillas.  Serve hot with honey.