BackSpider Cookies
1 C. butter, softened
1 1/4 C. granulated sugar
1 egg
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.
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