Miniature Corn Dogs
with Dipping Sauce recipe

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 TBS cold butter
• 1 egg
• 3/4 cup milk
• 24 little hot dogs or cocktail wieners

• 1/3 cup honey
• 1/3 cup coarse grain mustard
• 1 tsp. dill

• Preheat oven to 450 degrees
• Combine flour, baking powder and salt.
• Add in shortening and butter.
• Mix with fork until consistency resembles heavy crumbs
• Beat egg and milk together and stir into flour mixture
• Form into a soft ball of dough
• Knead gently on a lightly floured surface and roll out to about ¼ inch thickness.
• Cut with round biscuit cutter making 24 circles
• Place hot dog in center of each circle and fold to cover.
• Press edges together
• Place on greased cookie sheets about 1 inch apart.
• Bake at 450 degrees for about 10 minutes or until dough is golden
• Mix sauce ingredients together
• Serve sauce and hot dogs together whole hot dogs are still warm

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