Black & White Spider Cookies Recipe
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
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + standing YIELD:30 servings
- 1 package yellow cake mix (regular size)
- 2 eggs
- 1/2 cup water
- 2/3 cup water
- 1/3 cup light corn syrup
- 8 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 2 ounces unsweetened chocolate, chopped
- 1 to 3 tablespoons warm water
- 1. In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- 2. 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.
- 3. 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.
- 4. 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.)
- 5. 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.
- 6. 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.
- 7. Using another bag, pipe spiders onto cookies with remaining chocolate icing. Let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
1 cookie equals 218 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 120 mg sodium, 49 g carbohydrate, trace fiber, 1 g protein.
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