Spooky Halloween Spiderweb Cookies Food

SPIDER WEB COOKIES

Steps:

• Make Easy Sugar Cookies, cut into 4-inch circles. Make Royal Icing.
• Separate Royal Icing into 2 small bowls. Leave one bowl of icing white; use black food coloring to dye icing in second bowl black. Load half of the piping-consistency white icing and all of the black icing into respective piping bags, both outfitted with small round tips (#2). Mix additional tablespoons of water into remaining half-bowl of white icing gradually, until it reaches a flooding consistency. Load flooding-consistency white icing into piping bag (no need to fit the bag with a metal tip; simply snip the tip of the piping bag to create a small opening, approx. 1/8 inch).
• Outline perimeter of cookies with white piping-consistency icing. Let set for 1-2 minutes.
• Flood cookies with white piping-consistency icing. Do not let dry; immediately use black icing to pipe three concentric circles radiating out from the center of the cookie. Use a toothpick to drag 8 lines out from the center of the cookie, creating a webbed effect. Let dry for 1-2 hours.

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!

SPOOKY SPIDER COOKIES

Steps:

• For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
• With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.

SCARY PEANUT BUTTER SPIDER COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Separate the chocolate candy balls into larger and smaller balls. The larger balls will make up the spider bodies and the smaller balls the heads.
• Whisk together the flour, baking soda and salt in a small bowl. Cream the sugar and butter in a medium bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and mix until thoroughly combined, about 1 minute. Add the peanut butter and mix until creamy, about 1 minute. Turn the mixer speed down to low and add half of the flour mixture. Beat on medium until incorporated, then turn the speed down to low again and add the rest of the flour mixture. Beat on medium until incorporated.
• Roll the dough by hand into 1-inch balls, place about 1 inch apart on the prepared baking sheets and bake, rotating the pans halfway through, until the cookies are light golden brown and have spread to about 2 inches wide, about 16 minutes. The cookies are done when they smell very peanut buttery and the tops feel dry and slightly firm when pressed with fingers.
• Meanwhile, melt the chocolate over a double boiler. Remove from the heat and let cool briefly so that it is slightly thickened but still pipe-able.
• When the cookies are done, remove them from the oven and transfer them to a cooling rack. Immediately push 2 chocolate candies directly into each hot cookie, putting a smaller chocolate ball toward the edge of the cookie and a larger chocolate ball directly behind it in the center of the cookie.
• When the melted chocolate has thickened slightly, put it into a plastic bag and cut a small hole in the corner to create a piping bag. Pipe 8 legs on each cookie, starting from the point where the 2 chocolate candies meet. Pipe the front 4 legs so that they curve up toward the head and the back 4 legs so that they curve backward beyond the body. Reserve the remaining chocolate in the piping bag for the pupils of the eyes.
• To make eyes, pipe two 1/4-inch circles on the "heads" of each spider with the cake decorating gel. Pipe a tiny dot of the reserved melted chocolate in the center of each to make the pupils.