Chocolate Spiderweb Snaps
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 4 | each |
unsweetened chocolate
squares, melted |
*
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
light corn syrup
|
|
| 2 ½ | tablespoons |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
semi-sweet chocolate
semi-sweet morsels, null, null |
*
|
| 6 | cups |
powdered sugar
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 4 | each |
unsweetened chocolate
squares, melted |
*
|
| 2 | large |
eggs
|
|
| 79 | ml |
light corn syrup
|
|
| 38 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
semi-sweet chocolate
semi-sweet morsels, null, null |
*
|
| 1.4 | l |
powdered sugar
sifted |
|
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
