I am more of a cook then a baker but when I saw these, I had to try them. I found out that I actually ran the knife the wrong way. When you decorate the cookies, run the knife from the center out and they will get spiderweb effect.
These are delicious and are worth trying.
Pumpkin Spiderweb Cookies
Preheat oven 350o
Prep Time: 10 minutes
Cook Time: 13 minutes
Decorating Time: 30 minutes
Estimated values per serving:
Calories = 180 Fat = 2 grams Points: 4
2 2/3 cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground all-spice
½ teaspoon cinnamon
¾ cup canned pumpkin
¼ cup skim milk
¼ cup low calorie butter spread
¼ cup egg substitute
- Coat baking sheets with cooking spray.
- In a bowl, combine flour, baking soda, salt, all spice and cinnamon and set aside.
- In a small bowl, whisk together pumpkin and milk and set aside.
- In a mixing bowl, beat sugar and butter spread on high speed until well blended. Beat in eggs.
- On low speed, alternate adding a little flour mixture and pumpkin mixture, beginning and ending with flour mixture.
- Drop ¼ cup spoonfuls of batter on cooking sheets. Bake for 13 minutes.
- Remove from baking pan and cool on racks.
3 cups confectioner’s sugar
3 tablespoons light corn syrup
½ teaspoon vanilla extract
3 tablespoons skim milk plus 4 teaspoons
2 tablespoons cocoa powder
Icing and Decorating Directions:
- Once cookies are cooled, make icing.
- Blend confectioner’s sugar, corn syrup, vanilla and 3 tablespoons of milk until smooth.
- Remove 1/3 of icing and mix in cocoa and 2 teaspoons of milk. Transfer to a plastic bag and cut a little off the corner.
- Spread white icing over each cookie. To create spiderweb, pipe chocolate icing in a spiral into each cookie then drag a knife through the spiral.
- Let stand until set.