Halloween Spiderweb Cookies Food

SPIDERWEB SUGAR COOKIES

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.

SPOOKY HALLOWEEN SPIDERWEB COOKIES

Steps:

• Gather the ingredients. Preheat oven to 350 F and prepare cookie sheets by lining with parchment paper. If you do not have parchment paper on hand, you can bake these cookies on an ungreased cookie sheet, just check them a minute or so sooner than directed in the recipe.
• In a large microwave-safe bowl, combine your butter and chocolate chips. Microwave for 30 seconds and stir well. Repeat until chocolate and butter are completely melted. Allow to cool for about five to 10 minutes before proceeding.
• Add sugars, eggs, and vanilla to melted chocolate mixture and stir until completely combined.
• In a separate medium-sized bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
• Gradually stir the flour mixture into butter mixture until completely combined.
• Using a 1 1/2 tablespoon-sized scoop, drop the cookie dough onto the parchment paper.
• Bake for 10 to 11 minutes, allow chocolate cookies to cool on their cookie sheets for five minutes and then transfer to cooling rack to cool completely. Do not add spiderwebs until cookies are completely cooled.
• Place 1/4 cup of your mini marshmallows in a small microwave-safe dish.
• Microwave for about 10 seconds or until marshmallows begin to puff.
• Remove and use a fork or spoon to stir, deflating your marshmallows.
• Using your thumb and forefinger of each hand, pinch some of the marshmallow filling. Stretch and pull the marshmallow apart with your fingers and drape it over your cooled cookies.
• The marshmallow will cool quickly and become too difficult to use. Once that happens with your first bowl of marshmallows, move on to a new bowl with another 1/4 cup marshmallows and repeat steps two through five until all cookies are decorated.
• Serve and enjoy!

HALLOWEEN SPIDERWEB COOKIES

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.)