Chocolate spiderweb snaps

 
                         CHOCOLATE SPIDERWEB SNAPS
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : S_Living                         Desserts
                 Cookies                          Halloween
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   c            Shortening
    2       c            Sugar
    4                    1-ounce squares unsweetened
                         Chocolate, melted
    2                    Eggs
      1/3   c            Light corn syrup
    2 1/2   tb           Water
    1       t            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            Sifted powdered sugar
 
   Halloween.  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 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 dozen.FRO 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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