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Tuesday, November 17, 2015
Black & White Spider Cookies
Black & White Spider Cookies Recipe
Those eight-legged creatures aren't so creepy when you turn them into cookies. Make these treats any time of year—just skip the cobwebs and spiders. —Taste of Home Food Styling Team
Prep: 45 min. Bake: 10 min./batch + standing
1 package yellow cake mix (regular size)
2 Eggland's Best Eggs
1/2 cup water
2/3 cup water
1/3 cup light corn syrup
8 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 ounces unsweetened chocolate, chopped
1 to 3 tablespoons warm water
In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
For icing, in a large heavy saucepan, combine water and corn syrup; bring just to a boil over medium heat. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth.
In a small microwave-safe bowl, melt chocolate. Stir in 1 cup of icing and 1 tablespoon warm water until smooth. (Icings will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin if necessary.)
Spoon chocolate icing over half of each cookie; spread evenly. Spoon vanilla icing over the remaining half of cookies; spread evenly. Let stand until set.
Cut a small hole in the corner of a pastry or plastic bag; insert #2 round pastry tip. Fill the bag with remaining vanilla icing; pipe a spider web onto the chocolate half of each cookie.
Using another bag, pipe spiders onto cookies with remaining chocolate icing. Let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.