Chocolate Spiderweb Snaps

Ingredients

Directions

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

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.