Chocolate Spiderweb Snaps

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