Halloween is 4 weeks away! Haley is going to be Minnie Mouse this year, and Trevor decided on Captain America. Costumes have arrived, fit perfectly, and there is much excitement in our house.
So, let’s talk about these cookies.
I made a batch. And none of them looked like Betty Crockers’.
I tried a second batch. And still, none of them looked perfect. (And let’s just ignore the fact that they resemble snowflakes, more than cobwebs *cough*)
So I cursed my inability to channel Martha Stewart, and not being born with the “craftiness” gene. And I moved on.
By the time I got to, I don’t know, the 20th one maybe?, I decided I sort of liked that they weren’t uniform. Rustic, ya know? I mean, how many spiderwebs actually look the same?
And all my o.c.d. tendencies and concern about getting a response like, “what are these, mom?” were immediately forgotten when Haley and Trevor both exclaimed, “Whoa, Mommy! Spiderwebs!” Whew.
The batter reminded me of pancakes, but with sugar to make them sweet. And they do crisp up like cookies as they cool. The key is to use a squeeze bottle with a very narrow opening and not get heavy handed when you squirt it out. It took a couple before I got the hang of it, then it was a breeze. An imperfect breeze.
Makes approx. 30, 4-inch cookies
Prep time: 20 minutes
Cook time: 7 minutes per batch
• 3/4 cup all purpose flour
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1/2 teaspoon vanilla
• 2 eggs
• powdered sugar
Preheat oven to 325 degrees.
In a medium bowl with an electric mixer, beat all the ingredients (except the powdered sugar) until combined. Pour batter into a plastic squeeze bottle with a narrow opening.
Heat a griddle over medium until hot; grease lightly. Working quickly, squeeze batter to form 4 thin, straight lines that intersect at a common center point to form a star. Then squeeze curved thin streams of the batter to connect the lines. Cook 30 seconds or until golden brown; carefully flip and cook for another 30 seconds. Transfer to a nonstick cookie sheet.
Bake for 5 minutes until almost crisp. Transfer to a wire rack to cool and continue to crisp up. Sprinkle with powdered sugar.
Store in a container with a loose-fitting lid.
(originally from Better Crocker)