Chocolate spiderweb snaps

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
  make frosting a spreading consistency, stirring well.
  Color as desired with a very small amount of paste
  frozen up to 3 months. Slice dough while frozen, and
  bake as directed.