 | | Halloween Spider Cookie Recipe |
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Source: American Dairy Association
1 cup (2 sticks) butter, softened
1-1/4 cups granulated sugar
1 egg
3 (1 ounce) squares semisweet chocolate,
melted and slightly cooled
2 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Black licorice whips, black jellybeans, black
decorating gel, assorted Halloween candies
Cream butter and sugar in mixing bowl until
fluffy. Beat in egg and then melted chocolate.
Beat in flour, cocoa, baking powder and salt
until combined. Divide dough in half and shape
each half into a roll about 8 inches long. Wrap
in wax paper or plastic wrap. Refrigerate at
least 2 hours or overnight.
Preheat oven to 350 degrees F.
Cut rolls into 1/4-inch slices and place 1 inch
apart on ungreased cookie sheet. Bake until cookies
are set when lightly touched, 10 to 12 minutes.
Cool completely.
Cream Cheese Frosting
6 ounces cream cheese, softened
2 cups confectioners' sugar
Combine cream cheese and confectioners' sugar.
Spread about 1 teaspoon of frosting on half of
the cookies. Top with remaining cookies and
spread additional frosting on top.
Decorate the cookies with "spiders," using
jellybeans for bodies and licorice for legs.
To make cobweb cookies, squeeze a small amount of
black gel on the middle of the cookie. Use
the end of a toothpick to draw gel from the
middle of the cookies to edges. Then put gel
across to connect the gel lines in a cobweb
pattern. Cookies can also be decorated with a
variety of ready-made Halloween candy decorations.
Once frosted, keep cookies refrigerated.
Yields 32 servings.
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