Chocolate Spiderweb Snaps
Submitted by donnalocke
Crispy chocolate snap cookies topped with frosting and piped spiderweb designs in melted chocolate. The ultimate Halloween cookie that freezes beautifully for make-ahead party prep.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThese cookies are pure Halloween magic. Crisp chocolate snaps get a coat of tinted frosting, then you pipe melted semi-sweet chocolate on top in concentric circles and drag a toothpick through to create spiderweb patterns.
They look like they took hours, but the trick is simple once you get the hang of it.
The dough rolls into logs, chills, and slices clean, so you can make them well ahead of time. The unbaked rolls even freeze for up to 3 months.
Chef Tips
- Let the melted chocolate cool until it’s barely warm before piping. Too hot and it runs; too cool and it clumps.
- Use paste food coloring, not liquid, for the frosting. It gives vivid color without thinning the consistency.
- Drag the toothpick in one smooth motion from center to edge for clean web lines. Don’t hesitate or go back over the same line.
- Bake until the cookies are just set. They crisp up further as they cool on the sheet.
Ingredients
Directions
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 ¼ inch slices; place on ungreased cookie sheets. Bake at 350℉ (180℃) for 10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Spread frosting over cookies to within ⅛ 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 ¼ inch apart, across top of cookie. Pull the point of a wooden pick diagonally across lines. Let stand at room temperature until chocolate make frosting a spreading consistency, stirring well. Color as desired with a very small amount of paste frozen up to 3 months. Slice dough while frozen, and bake as directed
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