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Chocolate Spiderweb Snaps
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Cookies
Categories: Corn, Cookies, Desserts
-= Ingredients =-
1 1/4 cups of shortening
2 cups of sugar
four1-ounce squares of unsweetened Chocolate, melted
2 Eggs
1/3 cup of light corn syrup |
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2 1/2 tablespoons of water
1 teaspoon of vanilla extract
4 cups of all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
Frosting
1/2 cup of semisweet chocolate morsels
Frosting
6 cups of sifted powdered sugar
-= Instructions =-
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 1/4-inch slices; place on ungreased cookie sheets. Bake at 350ºF. for 10 to 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire racks to cool completely. Spread frosting over cookies to within 1/8 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 1/4-inch apart, across top of cookie. Pull the point of a wooden pick diagonally across lines. Let stand at room temperature until chocolate is firm. Yield: 6 dozen. Frosting sugar and enough water to make frosting a spreading consistency, stirring well. Color as desired with a very small amount of paste food coloring. Yield: 1-3/4 cups. NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed. Posted to EAT-L Digest 04 Sep 96 Date: Thu, 5 Sep 1996 10:22:46 -0500 From: LD Goss <ldgoss@METRONET.COM>
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