Spider Cookies
From: Better Homes and GardensYou'll want many small hands helping you with these Halloween treats--kids think these chocolate cookies are as fun to make as they are to eat.
Servings: about 90 cookies
Prep:
40 mins
Total:
47 mins
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Ingredients
1/2
cup
butter
3/4
cup
sugar
1/2
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
salt
1
egg
2
ounces
semisweet chocolate, melted and cooled
1/2
teaspoon
vanilla
1-1/3
cups
all-purpose flour
1/2
cup
miniature semisweet chocolate pieces
1
recipe
Decorating Icing (see recipe below)
Directions
1.
In a medium mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until combined. Beat in the egg, melted chocolate, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the chocolate pieces.
2.
Shape dough into two 12-inch-long rolls. Wrap rolls in waxed paper; chill in the refrigerator at least 2 hours or up to 24 hours. Cut dough into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet.
3.
Bake cookies in a 375 degree F oven about 7 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
4.
Spoon Decorating Icing into a decorating bag fitted with a writing tip or fluted tip. Pipe icing into various size spiders or other Halloween shapes on cookies. Let cookies stand until icing is set. Makes about 90 cookies.
Decorating Icing
In a small mixing bowl stir together 1 cup sifted powdered sugar and enough milk to make an icing that is easy to pipe. Tint with desired colors of paste or liquid food coloring.
In a small mixing bowl stir together 1 cup sifted powdered sugar and enough milk to make an icing that is easy to pipe. Tint with desired colors of paste or liquid food coloring.
Make-ahead tip
Prepare dough and shape into logs; wrap tightly, label and freeze up to 1 month. Thaw overnight in refrigerator before slicing and baking.
Prepare dough and shape into logs; wrap tightly, label and freeze up to 1 month. Thaw overnight in refrigerator before slicing and baking.
Nutrition Facts
Calories 34, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 23 mg, Carbohydrate 5 g, Fiber 0 g, Protein 0 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Raspberry-Chocolate Cake
This cake decadent four-layer is dressed to perfection for its starring role as dessert finale. Serve with steaming cups of coffee.
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