Mini Corn Dogs

(Courtesy of Taste of Home)

Ingredients:
1 2/3 c. all-purpose flour
1/3 c. cornmeal
3 tsp. baking powder
1 tsp. salt
3 Tbsp. cold butter
1 Tbsp. shortening
1 egg
3/4 c. 2% milk
24 miniature hot dogs
HONEY MUSTARD SAUCE:
1/3 c. honey
1/3 c. prepared mustard
1 Tbsp. molasses

Directions:
In a large bowl, combine the first 4 ingredients.  Cut in butter and shortening until mixture resembles coarse crumbs.  Beat egg and milk; stir into dry ingredients until a soft dough forms.

Turn onto a lightly floured surface; knead 6-8 minutes or until smooth.  Roll out to 1/4 inch thickness.  Cut with a 2 1/4 inch biscuit cutter.  Fold each dough circle over a hot dog and press edges to seal (dough will be sticky).  Place on greased baking sheets.

Bake at 450 degrees for 10-12 minutes or until golden brown.  In a small bowl, combine the sauce ingredients.  Serve with corn dogs.