Cobweb Cookies Recipes

Steps:

• Sift flour, baking soda, and baking powder together into a large bowl; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until fluffy. Beat in ginger, cinnamon, cloves and salt. Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.
• Divide dough into 3 equal pieces, and flatten into disks. Wrap each in plastic wrap. Refrigerate 1 hour.
• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Transfer dough to a parchment-lined baking sheet, refrigerate until firm, about 30 minutes. Use bat and cobweb cookie cutters to create shapes. Transfer to baking sheets, and refrigerate 15 minutes. Repeat with remaining disks.
• Bake cookies until crisp but not darkened, rotating sheets halfway through, 8 to 10 minutes. Transfer sheets to wire racks, let cookies cool completely before decorating with Royal Icing.
• Using desired base color (black for bats, white for cobwebs) and a pastry bag fitted with a very small plain round tip (such as #3), pipe icing on each cookie to form an outline. Fill in with more icing, and smooth with an offset spatula. Embellish before icing dries.
• Bats: Using colored icing, pipe three lines in an arc on the still-wet icing base. For each wing: Drag a wooden skewer across the width in alternating directions. Add eyes after icing has dried.
• Cobwebs: Pipe a spiral of black icing on the still-wet icing base. Pipe decorative dots on points of cookie. Using a wooden skewer, draw lines from the center outward, connecting the center of the web and the decorative dots. Add spiders to webs after icing has dried.

Steps:

• Line a cookie sheet/ baking tray with baking/parchment paper.
• Sift the flour, cocoa together and add the small pieces of butter and using clean fingers ( or a pastry cutter) rub it completely into the flour/cocoa mixture so that looks like fine crumbs.
• Then add the sugar and milk and stir together with a fork so that it begins to form a dough. use clean hands to make your dough into a ball.
• Wrap your dough in cling film/ plastic wrap and refrigerate for 20 minutes.
• Pre-heat your oven to 350°F (180°C).
• Remove your dough from the fridge and sprinkle a little flour onto your clean working surface. Roll out your dough until it is about 1/4 inch ( 5 mm) thick, then use your jar lid or cookie cutter to make circles, which you can then place on your cooking sheet / tray.
• Bake for 10-12 minutes, then leave them on the tray for another 5 minutes so that they will be firm up enough to remove, after this carefully transfer them to a wire rack to cool completely before adding the glaze/ icing.
• Now draw a spiral of icing onto each cookie and while it is still wet, drag a cocktail stick out from the centre of the cookie to the outside ed"ge to make a spider's web effect.

Steps:

• Heat the milk, sugar, cocoa powder and salt in a medium saucepan over medium-low heat. Cook, whisking, until the sugar dissolves and the mixture is smooth and steaming with tiny bubbles around the edge of the pan, 8 to 10 minutes.
• Add the chocolate to the pan; whisk until fully dissolved and smooth. Keep warm.
• Put the mini marshmallows in a microwave-safe bowl and microwave until puffy, 10 to 20 seconds. Stir with a fork until smooth, then let cool slightly.
• Pour the hot cocoa into mugs. Using the fork, lift up some of the melted marshmallow and drape it over each mug, zigzagging strands of marshmallow across the top.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 12 regular-size muffin cups with paper liners. Make brownie mix as directed on box, using water, oil and eggs. Stir in chopped cherries. Divide batter evenly among muffin cups.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix powdered sugar, butter, vanilla and enough milk with spoon until glaze is smooth and spreadable. Drizzle glaze over cakes to look like cobwebs.