Mini Corn Dogs

1 2/3 cup flour 1 tablespoon shortening
1/3 cup cornmeal 1 egg
3 teaspoon baking powder 3/4 cup milk
1 teaspoon salt 24 mini hot dogs
3 tablespoons cold butter or margarine

In large bowl combine first 4 ingredients. Cut in butter and shortening until mix resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface. Knead 6 to 8 times or until smooth. Roll out to 1/4 inch thickness. Cut with a 2 1/4 inch bisquit cutter. Fold each dough circle over a hot dog and press edges to seal. Dough will be sticky. Place on greased baking sheets and bake at 450 degrees for 10 to 12 minutes until golden brown. Yield: 2 dozen.