Spider Web Cookie Recipes

SPIDER WEB COOKIE RECIPE

Steps:

• Melt the almond bark according to package directions. Spoon into a plastic sandwich bag and let sit for one minute.
• Meanwhile, set pretzels out onto wax or parchment paper into a radial formation (this is the base of your spider web).
• Make a small snip in one corner of the sandwich bag containing the melted almond bark. Drizzle enough almond bark on the center of the spider web to give it stability. Let dry.
• Once the pretzels are stable, create a spider web pattern by drizzling the melted almond bark around the pretzels in a circular motion.
• Squeeze a small amount of almond bark wherever you would like your spider to sit on the web, and place the candy spider on top. Let it set. Placing the spider in the center will add more stability to your pretzel web, but feel free to place them anywhere! If using decorating gel or chocolate, squeeze a blob into the middle, then use a toothpick to pull the legs out.
• Remove from wax paper carefully, and enjoy!

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.

SPIDERWEB FLORENTINES

Steps:

• Preheat oven to 350 degrees. Pulse together pecans and oats in a food processor until finely ground. Melt butter in a small saucepan. Add sugars and honey and cook over medium heat, stirring, until sugars are melted and mixture is simmering, about 3 minutes. Remove from heat and stir in pecan mixture, flour, salt, and cinnamon. Transfer to a bowl and refrigerate until firm, about 30 minutes.
• Mound 2 teaspoonfuls of dough, one on top of the other, to form each cookie; place 2 to 3 inches apart on parchment-lined baking sheets. Flatten stacked mounds to 1 3/4 inches in diameter. Bake until cookies spread and are golden throughout, about 10 minutes. Let cool completely. Repeat with remaining dough.
• Place chocolate in a bowl set over a saucepan of simmering water. Stir until melted; remove from heat. Pour chocolate into a parchment cone or resealable plastic bag; snip off a tiny corner. Pipe chocolate onto each cookie in a spiral, working out from center. Pipe lines from outside in and back again, all the way around. Let set at room temperature or in refrigerator before serving.

SPIDERWEB SUGAR COOKIES

Steps:

• Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.
• Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown.
• To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing.
• To make the spiderwebs, spread white royal icing smoothly over the surface. Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward. Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design.
• With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.