Spiderweb Cookies
Yield
2 dozenPrep
25 minCook
5 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | x |
vegetable oil
to grease skillet |
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | x |
vegetable oil
to grease skillet |
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
Beat flour, granulated sugar, oil, milk, vanilla and eggs until smooth.
Pour batter into plastic squeeze bottle with narrow opening (such as ketchup dispenser).
Heat a 10-inch skillet over medium heat until hot; add just enough oil to coat skillet.
Working quickly, squeeze batter to form four straight thin lines that intersect at a common center point ot form a 4-to-5 inch star shape. To form the cobweb squeeze thin streams of batter to connect lines.
Cook 30 to 60 seconds or until bottom is golden brown; carefully turn.
Cook until golden brown; remove from skillet.
Cool on wire rack.
Repeat with remaining batter.
When cookies are cool, sprinkle with powdered sugar.
