Sopaipillas

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp shortening
• 2/3 cup warm water
• vegetable oil for frying

In a large bowl, combine the flour, baking powder and salt. Cut in the shortening until the flour resembles coarse meal. Handle the dough as little as possible for tender, light sopaipillas.

Add the water, a little at a time, until the dough is moist and can be gathered into a ball. Knead it a couple of times, cover it with a towel, and let it sit for 30 minutes.

In a deep pot, heat the oil to 400 F. On a lightly floured boar,d roll out the dough until it forms a rectangle 1/4" thick. Cut into rectangles 2" x 3".

Place the sopaipillas, 3 or 4 at a time, in the hot oil and spoon a little oil over the top of each to start them puffing. When they have browned on one side, 20 to 30 seconds, turn them over and brown the other side. Turn them only once. Remove them and drain them on paper towels.

Serve immediately. Makes 20 sopaipillas.