Chocolate Spiderweb Snaps Recipe
Ingredients
| Shortening | 1 1/4 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Unsweetened chocolate square | 4 , melted | |
| Eggs | 2 | |
| Light corn syrup | 1/3 Cup (16 tbs) | |
| Water | 2 1/2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 4 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Semi-sweet chocolate morsels | 1/2 Cup (16 tbs) (Frosting) |
Directions
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° 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.
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° 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.
Chef
