Cobweb Cookies Recipes

BAT AND COBWEB COOKIES

Steps:

• Sift flour, baking soda, and baking powder together into a large bowl; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until fluffy. Beat in ginger, cinnamon, cloves and salt. Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.
• Divide dough into 3 equal pieces, and flatten into disks. Wrap each in plastic wrap. Refrigerate 1 hour.
• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Transfer dough to a parchment-lined baking sheet, refrigerate until firm, about 30 minutes. Use bat and cobweb cookie cutters to create shapes. Transfer to baking sheets, and refrigerate 15 minutes. Repeat with remaining disks.
• Bake cookies until crisp but not darkened, rotating sheets halfway through, 8 to 10 minutes. Transfer sheets to wire racks, let cookies cool completely before decorating with Royal Icing.
• Using desired base color (black for bats, white for cobwebs) and a pastry bag fitted with a very small plain round tip (such as #3), pipe icing on each cookie to form an outline. Fill in with more icing, and smooth with an offset spatula. Embellish before icing dries.
• Bats: Using colored icing, pipe three lines in an arc on the still-wet icing base. For each wing: Drag a wooden skewer across the width in alternating directions. Add eyes after icing has dried.
• Cobwebs: Pipe a spiral of black icing on the still-wet icing base. Pipe decorative dots on points of cookie. Using a wooden skewer, draw lines from the center outward, connecting the center of the web and the decorative dots. Add spiders to webs after icing has dried.

COBWEB COOKIES

Steps:

• Beat all ingredients except powdered sugar in medium bowl with electric mixer on medium speed until smooth. Pour batter into plastic squeeze bottle with narrow opening. Heat 8-inch skillet over medium heat until hot; grease lightly.
• Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a star shape. To form cobweb, squeeze thin streams of batter to connect lines.
• Cook 30 to 60 seconds or until bottom is golden brown; carefully turn. Cook until golden brown; remove from skillet. Cool on wire rack.
• Heat oven to 325°F. Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp (cookies will become crisp as they cool). Remove from cookie sheet; cool. Sprinkle with powdered sugar. Store cookies in container with loose-fitting cover.

COBWEB COOKIES

Steps:

• Line a cookie sheet/ baking tray with baking/parchment paper.
• Sift the flour, cocoa together and add the small pieces of butter and using clean fingers ( or a pastry cutter) rub it completely into the flour/cocoa mixture so that looks like fine crumbs.
• Then add the sugar and milk and stir together with a fork so that it begins to form a dough. use clean hands to make your dough into a ball.
• Wrap your dough in cling film/ plastic wrap and refrigerate for 20 minutes.
• Pre-heat your oven to 350°F (180°C).
• Remove your dough from the fridge and sprinkle a little flour onto your clean working surface. Roll out your dough until it is about 1/4 inch ( 5 mm) thick, then use your jar lid or cookie cutter to make circles, which you can then place on your cooking sheet / tray.
• Bake for 10-12 minutes, then leave them on the tray for another 5 minutes so that they will be firm up enough to remove, after this carefully transfer them to a wire rack to cool completely before adding the glaze/ icing.
• Now draw a spiral of icing onto each cookie and while it is still wet, drag a cocktail stick out from the centre of the cookie to the outside ed"ge to make a spider's web effect.

COBWEB HOT COCOA

Steps:

• Heat the milk, sugar, cocoa powder and salt in a medium saucepan over medium-low heat. Cook, whisking, until the sugar dissolves and the mixture is smooth and steaming with tiny bubbles around the edge of the pan, 8 to 10 minutes.
• Add the chocolate to the pan; whisk until fully dissolved and smooth. Keep warm.
• Put the mini marshmallows in a microwave-safe bowl and microwave until puffy, 10 to 20 seconds. Stir with a fork until smooth, then let cool slightly.
• Pour the hot cocoa into mugs. Using the fork, lift up some of the melted marshmallow and drape it over each mug, zigzagging strands of marshmallow across the top.

COBWEB COOKIES

Steps:

• Beat all ingredients except powdered sugar in medium bowl with electric mixer on medium speed until smooth.
• Pour batter into plastic squeeze bottle with narrow opening.
• Heat 8-inch skillet over medium heat until hot; grease lightly.
• Working quickly, squeeze batter to form 4 straight, thin lines that intersect at a common center point to form a star shape.
• To form cobweb, squeeze thin streams of batter to connect lines.
• Cook 30 to 60 seconds or until bottom is golden brown; carefully turn.
• Cook until golden brown; remove from skillet.
• Cool on wire rack.
• Heat oven to 325°F Bake cookies on ungreased cookie sheet 5 to 7 minutes or until almost crisp.
• Remove from cookie sheet; cool.
• Sprinkle with powdered sugar.

COWBOY COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.