Homemade CRAWLER Cookies

Table of Contents

Ingredients (Makes About 30 Cookies)

In a large mixing bowl, mix the softened butter with the vegetable oil until smooth and well combined.
Add the egg, powdered sugar, and vanillin, stirring until the mixture is smooth and creamy.
Gradually add the corn starch, baking powder, and flour to the wet ingredients, mixing well after each addition. Start with 2 1/2 cups of flour and add more as needed until a soft dough forms. The dough should be pliable and not sticky.
Knead the dough lightly in the bowl until all ingredients are well incorporated. The dough should be soft but hold its shape when pressed.

Take a plastic bottle and cut off the top half with the neck. Near the bottom, use a coin to draw even circles.
Draw a circle with four lines inside it, which you will cut out using a clerical knife or scissors. This will create star-shaped holes.
Repeat this process 5-6 times around the bottle, spacing the holes evenly. This will allow you to shape multiple cookies at once when pressing the dough through the holes.

Place the dough inside the bottle, pressing it down tightly to eliminate air pockets.
Using any convenient object (such as a glass), press the dough through the holes of the bottle, shaping it into 5-6 identical cookies at once.
Place the shaped dough onto a baking sheet lined with parchment paper, spacing them slightly apart as they will expand slightly during baking.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
Bake the cookies for about 10-12 minutes, or until they turn golden brown. As these are shortbread cookies, they bake quickly, so keep an eye on them to prevent over-browning.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While the cookies are baking, melt your favorite chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. You can also use a double boiler to melt the chocolate.
Chop your favorite nuts (pistachios, almonds, walnuts, etc.) into small pieces for decoration.
Once the cookies have cooled slightly, dip them first in the melted chocolate and then in the chopped nuts. Place the decorated cookies on parchment paper to set.
Allow the chocolate to harden before serving. You can speed up this process by placing the cookies in the refrigerator for a few minutes.

Ensure Proper Consistency: If the dough is too dry, add a little bit of vegetable oil or a few drops of water until it reaches the desired consistency. If it’s too wet, add a bit more flour.
Customize Your Flavors: Experiment with adding different flavorings to the dough, such as almond extract, lemon zest, or spices like cinnamon for a unique twist.
Storage: Store these cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage.