Black & White Spider Cookies

Directions

• 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.