| 3/4 | cup Gold Medal® all-purpose or unbleached flour |
| 1/2 | cup granulated sugar |
| 1/4 | cup vegetable oil |
| 1/4 | cup milk |
| 1/2 | teaspoon vanilla |
| 2 | eggs |
| Powdered sugar |
| 1. | Beat all ingredients except powdered sugar in medium bowl with electric mixer on medium speed until smooth. Pour batter into plastic squeeze bottle with narrow opening. Heat 8-inch skillet over medium heat until hot; grease lightly.
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| 2. | Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a star shape. To form cobweb, squeeze thin streams of batter to connect lines.
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| 3. | Cook 30 to 60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown; remove from skillet. Cool on wire rack. |
| 4. | Heat oven to 325ºF. Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp (cookies will become crisp as they cool). Remove from cookie sheet; cool. Sprinkle with powdered sugar. Store cookies in container with loose-fitting cover. |
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| If you don't have a squeeze bottle at home to use, you can pick up a plastic picnic-style bottle for ketchup at your grocery or discount store. |
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| Planning a party? Display your cookies and assorted candies on a tray on a Halloween-decorated table. Draw a large spider to stand guard over your treats! |
Nutrition Information:
55 ( 20 ); 2 g ( 0g); 15 mg; 5 mg; 8 g ( 0g); 1 g 0%; 0%; 0%; 0% 1/2 ; 1/2