SPIDER COOKIES
A spooky spin on the classic black-and-white cookie, these treats will weave a tangled web of fun on the Halloween dessert table. A novice-friendly decorating technique makes these Halloween cookies easy to pull off, while a juicy 'black widow spider' made of raspberry gummies and black licorice sets a polished trap.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, and salt in a small bowl. Beat butter with granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add egg and vanilla; beat to combine.
- Reduce speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, beating until just combined. Cover with plastic wrap; refrigerate until firm, at least 2 hours and up to 1 day.
- Preheat oven to 350 degrees. Scoop dough into 1 1/2-inch balls; place on parchment-lined baking sheets, 2 inches apart. Bake, rotating halfway through, until bottoms are golden, 12 to 14 minutes. Let cool completely on sheets.
- Meanwhile, in another small bowl, whisk together 1 cup confectioners' sugar, cocoa, and 1/2 teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half of mixture to a resealable plastic bag; snip a small hole in one corner.
- In another bowl, whisk together remaining 1 cup confectioners' sugar and 1/2 teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half to another resealable bag; snip a small hole in one corner.
- Working with a few cookies at a time, dip flat sides into remaining icing in bowls (some chocolate, some white), allowing excess to drip off. Transfer, flat-sides up, to a wire rack set over a rimmed baking sheet.
- While glaze is still wet, pipe rings with alternate-color icings, starting in center and working your way to edges of cookies. Drag a toothpick from centers outward in 1/2-inch increments to create spider-web patterns. Place a raspberry candy on each cookie and decorate with licorice-lace legs, pressing into glaze to adhere.
BLACK AND WHITE COOKIES
The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 black and white cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
- Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
- Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
- Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
- Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.
BLACK & WHITE SPIDER COOKIES
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 218 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 120mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 0 fiber), Protein 1g protein.
BLACK AND WHITE COOKIES
This is a black and white cookie recipe I've compiled together from many sources on the internet (mainly Brown Eyed Baker for the cookie, and Hemstrought's Bakery for the fondant icing) with my own additions to match what I remember from New York. Hope you like it!
Provided by bpyser1
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h55m
Yield 24
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- Mix flour, baking powder, and salt together in a medium bowl.
- Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.
- Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
- Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
- While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
- Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 69.7 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 108.2 mg, Sugar 48.2 g
SPIDERWEB SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown.
- To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing.
- To make the spiderwebs, spread white royal icing smoothly over the surface. Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward. Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design.
- With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.
CHOCOLATE SPIDER COOKIES
Create some magic in the kitchen this Halloween with these spooky chocolate spiders
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 14
Number Of Ingredients 4
Steps:
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
- Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the Chocolate spiders' legs.
- Splodge a small tsp of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie. Spread some more chocolate on top of the second cookie to cover, then put somewhere cool to set.
- Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.
Nutrition Facts : Calories 201 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.23 milligram of sodium
PERFECT BLACK AND WHITE COOKIES
Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don't have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they'll be good for a few days longer.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 12 to 14 cookies
Number Of Ingredients 19
Steps:
- Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
- Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
- Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
- Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
- While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
- Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
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SPIDER COOKIES RECIPE - MY ISLAND BISTRO KITCHEN
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- In medium-sized saucepan, combine sugar, milk, margarine, and salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, uncovered, stirring occasionally.
- Pour liquid ingredients over dry ingredients in bowl. Stir to combine. Mixture may seem soft but resist the urge to add more rolled oats which will make the cookies hard and chippy. Let mixture stand, undisturbed, for 15-20 minutes and it will begin to firm up.
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