Tarantula Cookies Recipes

DEEP-FRIED TARANTULA SPIDER

Steps:

• In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
• With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
• Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
• Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
• Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

HALLOWEEN TARANTULA MINI CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 48 miniature muffin cups. Make and bake cupcakes as directed on box for miniature-size cupcakes, using water, oil and eggs. Remove from pans to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, place chocolate chips and butter. In 1-quart saucepan, heat whipping cream and corn syrup to boiling; remove from heat. Pour over chocolate chips and butter; let stand 1 minute. Stir with whisk until smooth. Cover; refrigerate until spreadable, about 30 minutes, stirring occasionally.
• Frost cupcakes with frosting. Place 2 jelly beans on each cupcake for eyes. Press 8 licorice pieces into frosting on each cupcake for legs. Decorate with chocolate sprinkles.

TARANTULA COOKIES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
• 3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
• 4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
• 5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
• 6. Bake until cookies start to brown around edges, about 7-10 minutes.
• 7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
• 8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
• 9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!

CAROLINA'S WINE TARALLI COOKIES

Steps:

• Preheat the oven to 375 degrees.
• In a mixing bowl, whisk together the flour, baking powder, and salt.
• In a separate larger bowl, whisk together the sugar and egg until well combined. Stir in the olive oil and wine. Slowly add the flour mixture until well combined, kneading slightly until the dough is easy to handle and medium-soft.
• On a clean surface, use your hands and roll the dough into 1/2-inch-thick, cigarlike rolls. Cut each cigar into 6-inch pieces, folding each piece into a loop-shape. Press the dough with fingers to seal together. Place on a parchment-lined rimmed baking sheet.
• Bake for 15 to 20 minutes or until slightly golden. Remove to a cooling rack and cool completely.
• If you wish to ice them, whisk 2 tablespoons of milk and 1 tablespoon of lemon juice into 1 cup confectioners' sugar. It should be the consistency of thick whipping cream. Dip one side of the cookie in the glaze and let dry.

TURTLE COOKIES

Steps:

• Preheat oven to 350°. Microwave butter on high until melted. Add chocolate chips and milk; microwave until chips are melted, stirring every 30 seconds. Stir in vanilla. Add flour; mix well. Stir in pecans and caramel bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, microwave chocolate chips and shortening on high until melted. Drizzle over cooled cookies. Store in an airtight container.

TURTLES® COOKIES II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream together the butter and sugar until smooth. Stir in the vanilla, then the flour.
• Roll the dough into walnut sized balls, roll the balls in the egg whites, then roll them in the chopped pecans. Place the cookies 1 1/2 inches apart on an unprepared cookie sheet. Using your finger, make an indention in the center of each cookie.
• Bake for 12 to 15 minutes in the preheated oven, until bottom of cookies are lightly browned.
• When the cookies come out of the oven fill the indentation with the caramel filling, and let cool. Pour about 1 to 1 1/2 teaspoons of chocolate over each cookie to cover the caramel center. Let stand until chocolate is set.

TARALLES COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat eggs in a large bowl using an electric mixer until fluffy. Add oil, orange zest, and juice; mix well. Beat in sugar slowly.
• Combine flour, baking powder, and vanilla powder in a separate bowl. Slowly add to the egg mixture, 1 cup at a time, mixing well after each addition. Beat until almost blended; mix the rest by hand.
• Roll dough into 2 ropes; cut into 3- to 4-inch pieces. Twist 2 pieces together or roll individual ropes into circles to make round cookies.
• Place cookies 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges are golden but cookies are not yet brown, about 10 minutes. Let cookies cool completely, at least 30 minutes.
• Meanwhile, slowly mix lemon juice into a bowl of confectioners' sugar to make a runny icing. Line a few trays with waxed paper. Dip cooled cookies into the icing and transfer them onto the trays to harden.

TARANTULA TACOS

Steps:

• Heat oven to 325°F. Heat taco shells in oven as directed on box.
• Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.
• Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.
• Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spiderweb.
• For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.

TARANTULA COOKIES RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350°F. 2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside. 3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended. 4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough. 5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough. 6. Bake until cookies start to brown around edges, about 7-10 minutes. 7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminum foil or waxed paper. 8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil. 9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head.