1 C. butter, softened
1 1/4 C. granulated sugar
3 squares (1 oz.) semisweet chocolate, melted and slightly cooled
2 1/2 C. all-purpose flour
1/4 C. cocoa
1/2 t. baking powder
1/4 t. salt
Black licorice whips, black jellybeans, black decorating gel, assorted Halloween candies
For cream cheese frosting:
2 packages (3 oz.) cream cheese, softened
2 C. confectioners' sugar
To make the cookies:
Cream butter and sugar in mixing bowl until fluffy. Beat in egg and then melted chocolate. Beat in flour, cocoa, baking powder and salt until combined. Divide dough in half and shape each half into a roll about 8 inches long. Wrap in waxed paper or plastic wrap. Refrigerate at least 2 hours or overnight.
Preheat oven to 350°F. Cut rolls into 1/4-inch slices and place 1 inch apart on ungreased cookie sheet. Bake until cookies are set when lightly touched, 10 to 12 minutes. Cool completely.
To make the frosting:
Combine cream cheese and confectioners' sugar. Spread about 1 teaspoon of frosting on half of the cookies. Top with remaining cookies and spread additional frosting on top.
Decorate the cookies with "spiders," using jellybeans for bodies and licorice for legs. To make cobweb cookies, squeeze a small amount of black gel on the middle of the cookie. Use the end of a toothpick to draw gel from the middle of the cookies to edges. Then put gel across to connect the gel lines in a cobweb pattern. Cookies can also be decorated with a variety of ready-made Halloween candy decorations. Once frosted, keep cookies refrigerated.
Makes 32 servings.
Don't forget to visit our other Recipe site at
That's My Home