Side Pannel
Chocolate Spiderweb Snaps
Chocolate Spiderweb Snaps
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Cookies
Ingredients List
- 1 1/4 c Shortening
- 2 c Sugar
- 4 1-ounce squares unsweetened
- Chocolate, melted
- 2 Eggs
- 1/3 c Light corn syrup
- 2 1/2 tb Water
- 1 ts Vanilla extract
- 4 c All-purpose flour
- 2 ts Baking soda
- 1/2 ts Salt
- Frosting
- 1/2 c Semisweet chocolate morsels
- Frosting
- 6 c Sifted powdered sugar
Directions
Halloween. About 6 tablespoons warm water Paste food coloring Cream
shortening; gradually add sugar, beating at medium speed of an electric
mixer until light and fluffy. Add melted chocolate, eggs, corn syrup,
water, and vanilla; mix well. Combine flour, soda, and salt; add to
creamed mixture, beating just until blended. Shape dough into two 12-inch
rolls; wrap in wax paper. Chill several hours. Unwrap rolls, and cut into
1/4-inch slices; place on ungreased cookie sheets. Bake at 350 degrees for
10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to
cool completely. Spread frosting over cookies to within 1/8 inch of edge;
let stand until frosting sets.Place chocolate morsels in top of a double
boiler; bring water to a boil. Reduce heat to low; cook until chocolate
melts. Let stand until almost cool but not set. Spoon melted chocolate
into decorating bag fitted with metal tip No. 2. For round pattern, pipe
chocolate in 5 or 6 circles around top of cookie. Pull the point of a
wooden pick across chocolate circles from the center to the outer edge.
Repeat 8 or 10 times, spacing evenly across top of cookie.For linear
pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top
of cookie. Pull the point of a wooden pick diagonally across lines. Let
stand at room temperature until chocolate is firm. Yield: 6 dozen.FRO sugar
and enough water to make frosting a spreading consistency, stirring well.
Color as desired with a very small amount of paste food coloring. Yield:
1-3/4 cups.NOTE: Dough may be frozen up to 3 months. Slice dough while
frozen, and bake as directed.
shortening; gradually add sugar, beating at medium speed of an electric
mixer until light and fluffy. Add melted chocolate, eggs, corn syrup,
water, and vanilla; mix well. Combine flour, soda, and salt; add to
creamed mixture, beating just until blended. Shape dough into two 12-inch
rolls; wrap in wax paper. Chill several hours. Unwrap rolls, and cut into
1/4-inch slices; place on ungreased cookie sheets. Bake at 350 degrees for
10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to
cool completely. Spread frosting over cookies to within 1/8 inch of edge;
let stand until frosting sets.Place chocolate morsels in top of a double
boiler; bring water to a boil. Reduce heat to low; cook until chocolate
melts. Let stand until almost cool but not set. Spoon melted chocolate
into decorating bag fitted with metal tip No. 2. For round pattern, pipe
chocolate in 5 or 6 circles around top of cookie. Pull the point of a
wooden pick across chocolate circles from the center to the outer edge.
Repeat 8 or 10 times, spacing evenly across top of cookie.For linear
pattern, pipe chocolate in parallel lines, about 1/4-inch apart, across top
of cookie. Pull the point of a wooden pick diagonally across lines. Let
stand at room temperature until chocolate is firm. Yield: 6 dozen.FRO sugar
and enough water to make frosting a spreading consistency, stirring well.
Color as desired with a very small amount of paste food coloring. Yield:
1-3/4 cups.NOTE: Dough may be frozen up to 3 months. Slice dough while
frozen, and bake as directed.
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