*  Exported from  MasterCook  *

                        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       oz           Unsweetened chocolate -- 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
   6       c            Powdered sugar -- sifted
   6       tb           Water -- warm

  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 F 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 #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.

  Frosting:

  Mix melted chocolate, 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.


                   - - - - - - - - - - - - - - - - - -