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.
HALLOWEEN PEANUT SPIDER COOKIES
These cute spider cookies are so easy. They'll be the star at your next Halloween party! -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 38m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set., In a microwave, melt chocolate chips and shortening; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.
Nutrition Facts : Calories 138 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
HALLOWEEN SPIDERWEB COOKIES
Categories Cookies Dessert Bake Kid-Friendly Halloween Small Plates
Yield Makes 2 to 3 dozen cookies
Number Of Ingredients 5
Steps:
- Make thin icing: In large bowl, stir together 1 batch icing and 2 tablespoons water. Fit 1 pastry bag with #3-size tip and fill with thin icing.
- Color thicker icing: Divide second batch icing between 2 medium bowls. To icing in 1 bowl, gradually mix in black food coloring until icing is black. Fit second pastry bag with second #3-size tip and fill with black icing.
- Fit third pastry bag with #1-size tip and fill with remaining (thicker) white icing.
- Pipe border: Using pastry bag with #1 tip and thicker white icing, pipe around outer edge of 1 cookie. Repeat with remaining cookies and let set 2 minutes.
- "Flood" to fill center: Using pastry bag with #3 tip and thinner white icing, squirt pool of icing into center of 1 cookie, then spread to edge with small offset spatula. Repeat with second cookie, giving first time to set.
- Pipe circles: Returning to first cookie, using pastry bag with black icing, pipe concentric circles over white icing, beginning in center and ending almost at edge. Repeat with second cookie, giving first time to set.
- Form spiderweb pattern: Returning to first cookie, position tip of toothpick in center and drag through icing out to edge. Wipe tip and repeat 7 more times to make 8 evenly spaced, radiating lines like spokes of wheel.
- Next, position tip at edge, halfway between 2 lines, and drag inward to center to create another line. Wipe tip and repeat 7 more times to make 8 more lines between first 8.
- Repeat process with second iced cookie. Repeat with remaining cookies, working in batches of 2 to allow icing to partially set, but not harden, between steps. Let cookies dry, uncovered, at room temperature 10 hours or overnight. (Once dry, cookies will keep, layered between sheets of wax paper or parchment, in airtight container at room temperature 1 week.)
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- Preheat oven to 375°F. In a mixing bowl, whisk together flour, baking soda, and salt until combined. Set aside.
- Combine butter, peanut butter, 1/2 cup granulated sugar, and brown sugar in the bowl of a heavy-duty stand mixer. Beat on medium-high until light and fluffy, 3 minutes. Scrape down sides of bowl and add eggs one at a time, beating for 1 minute after each addition. Add vanilla and milk; beat on medium-high until airy and doubled in volume, about 2 minutes. Add flour mixture to wet ingredients and incorporate on low speed until just combined, about 1 minute.
- Place remaining 1/4 cup granulated sugar in a small bowl. Portion dough into 1 1/2-inch balls and roll in granulated sugar. Place sugar coated dough balls 2 inches apart on a parchment paper-lined baking sheet.
- Bake for 8 minutes, remove from oven, use the round side of a rounded 1/2 tablespoon measuring spoon to press a crater into the center of each puffed dough ball (the dough will crack and create a rounded crater around the measuring spoon). Return to the oven and bake until light golden brown, 3-5 minutes. Transfer to wire racks to cool completely, about 30 minutes.
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