Cookie Spiders Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
• Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
• Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
• Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
• Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
• Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
• Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

Steps:

• Melt the chocolate and butterscotch chips together in the microwave or in a double boiler.
• Mix in the chinese noodles and peanuts.
• Form (as best you can) into spiders (about a tablespoon) on a cookie sheet lined with waxed paper.
• Freeze until firm.
• Store in the freezer.

Steps:

• Cut the black shoestring licorice into 60 small pieces, about 1½ inches (3.8 cm) long.
• Stick 4 pieces of black licorice into the cream filling on one side of a cookie, then stick 4 more pieces into the other side. Repeat with the remaining cookies and licorice.
• Using the frosting as an adhesive, stick the mini chocolate candies onto the cookies to create eyes.
• Enjoy!

Steps:

• In saucepan over medium heat melt the chocolate chips and butterscotch chips.
• Remove from heat and add chow mien noodles, turning over until all coated.
• Add peanuts and turn over until all coated.
• Drop in tablespoon sized heaps on wax paper lined cookie tray.
• Refrigerate until hardened (overnight is best).