Spider Web Sugar Cookies Recipes

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.

SPIDER WEB SUGAR COOKIES RECIPE

Steps:

• Mix margarine, eggs, and sugar until well blended.
• Add baking powder, vanilla, baking soda, salt, and sour cream and stir well.
• Add flour and gently combine. If it's too sticky, add just a little more flour and refrigerate for about 30 minutes.
• Roll out dough on a floured surface and cut with a circle cookie cutter (I used a 3 1/4 in diameter circle cookie cutter).
• Bake at 350 degrees for about 9 minutes (you do not want to overcook them).
• Combine all ingredients and mix well. If it is too thin, add more powdered sugar and if it is too thick, add a little more milk.
• Set aside about 1/2- 3/4 cup of frosting and color it black for the web.
• Color the remaining frosting orange.
• Frost each cookie and then pipe the black frosting as shown in the picture below.
• Then drag a toothpick from the center to the outside edge.
• Decorate each cookie with a web.
• Cut each malted milk ball in half. I tried to cut it a little off center so that one half was a little larger than the other half. The smaller half will be the spider head and the larger half of the malted milk ball will be the spider body.
• Soften the starburst in the microwave for about 5 seconds. Break off tiny pieces and roll into the eyes.
• Stick onto the head with a little bit of icing.
• Place the two halves of the milk ball into the center of the cookie.
• Then pipe on the legs with black frosting. You can add a tiny dot of black frosting to the red eyes if desired.