Chocolate spiderweb snaps

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Spiderweb Snaps
  Categories: Cookies
       Yield: 1 servings
  
   1 1/4 c  Shortening
       2 c  Sugar
       4 oz Unsweetened chocolate
            -squares
            Melted
       2    Eggs
     1/3 c  Light corn syrup
   2 1/2 tb Water
       1 ts Vanilla extract
       4 c  All-purpose flour
       2 ts Baking soda
     1/2 ts Salt
            Frosting
     1/2 c  Semisweet chocolate morsels
            Frosting:
       6 c  Powdered sugar; sifted
       6 tb Warm water; about
            Paste food coloring
  
   Recipe by: Southern Living
       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 350 degrees 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
   dozenFROSTING:  Combine 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.
  
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